Ivy on March 22nd, 2015

Tahini Bread


Tahinopsomo is a beautiful star shaped bread filled with tahini and honey based on the Cypriot recipe for Tahinopita.  However, this is much easier to make by just following the simple technique I used.

We can bake it in round baking tin in order to make it look more like bread but if it is well shaped you can bake it in any baking tin.

Cutting tahinopsomo tahini bread

It is a delicious and healthy snack for any time of the day and for those fasting during Lent and want to avoid oil, you can leave it out.

The bread is made with a yeast dough similar to what we use to make pizza. For filling I added tahini with honey and cinnamon. If you are vegan, you can replace honey with sugar.

collage tahinopsomo

Star Tahini Bread

For the dough:


  • 800 grams bread flour or all purpose flour
  • 1 cube of fresh yeast or 1 sachet (8 – 10 grams) dried yeast
  • 1 tbsp honey or sugar
  • 1/3 cup olive oil (leave it out if you do not want to add it)
  • 1 tsp salt
  • 1 1/2 cups lukewarm water

For the filling:

  • 150 grams tahini
  • 2 heaped tablespoons honey
  • Cinnamon

Note:  In Greece there is tahini mixed with honey sold in supermarkets but if you want to make it yourself just add enough honey to the tahini, mix and taste until it becomes sweet enough to suit your taste.  If you want it vegan, add sugar instead of honey but you must add a few tablespoons lukewarm water and mix it until it becomes runny, so that the mixture becomes spreadable.


  1. In a bowl add the yeast with 1 tablespoon flour, sugar or honey and lukewarm water to make a batter.  Set aside until it bubbles.
  2. Attach the dough hook to the mixer and add the flour, (olive oil) and salt and mix on low speed.
  3. Add the yeast mixture, mix and then add the water gradually (you may not have to add it all) and mix again until the dough is ready and does not stick on the mixer bowl or your hands.    If you don’t have a mixer, you can make the dough by hand.
  4. Cover with cling film and leave it in a warm place until it doubles in size, about 1 hour, depending on room temperature.
  5. Line your baking tin with parchment paper.
  6. When ready, punch the dough to deflate and knead again for a couple of minutes.
  7. Divide the dough into four equal pieces and shape them into balls.
  8. Roll out the first ball into a disc about 25 cm diametre.  It is important that all the discs are made the same size.
  9. Place the first disc on the baking tin and spread 1/3 of the tahini mixture on it. Sprinkle with cinnamon.
  10. Lay the second one on top spreading the tahini mixture and continue with the third and fourth.   The last one will be the top of your bread.
  11. Place a small round small object (a glass or a small bowl) in the middle and using a sharp knife make 4 cuts to form a cross.  Divide each quarter into 4 equal pieces so that you have 16 sections.  While making the first two sections twist each piece twice (or three times) in opposite directions.  The right will be twisted to the right and the left to the left.  Continue with all the remaining sections.
  12. Cover with cling film and a kitchen towel and let it rest and rise again.
  13. Preheat your oven to 180o C /  350o F and bake for about 30 – 40 minutes, depending on your oven or until a nice brown colour is achieved.

Enjoy with a cup of Greek coffee!

Tahinopsomo with Greek coffee

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.


Other related Recipes:



Kopiaste and Kali Orexi,

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Ivy on March 16th, 2015

Chickpeas with spinach Chickpeas are one of my favourite legumes which I cook quite often in many variations. This time I combined them with spinach,  which makes a delicious and healthy vegan dish, perfect during the period Lent. If you do not have the aromatic herbs I have used you can leave them out or substitute with some parsley. Chickpeas with Spinach collage

Stewed Chickpeas with Spinach

Preparation time: 30 minutes Cooking time: 1 hour and 30 minutes Servings: 6 Ingredients:

  • 500 grams chickpeas
  • 1 kilo spinach
  • ¼ cup olive oil
  • 1 medium onion, chopped
  • 2 cloves roasted garlic, mashed
  • 1 organic vegetable bouillon
  • Salt
  • Freshly ground black pepper
  • 500 grams pummaro
  • 2 cups water
  • 2 tablespoons fresh fennel fronds, finely chopped (optional)
  • 2 tablespoons kafkalithres (Tordylium Apulum, small hartwort), finely chopped (optional)


  1. Wash spinach and cut it into smaller pieces. ((We can also use frozen spinach).
  2. Soak the chickpeas from the previous night.
  3. Boil and skim.
  4. Strain and return them to boil for 15 minutes and strain again.
  5. Heat the olive oil and sauté the onion until translucent.
  6. Add the spinach, the bouillon and garlic and stir together for a minute. Add the chickpeas, salt, pepper, tomato and  enough water to cover the chickpeas.
  7. Bring to a boil, cover the pot, lower heat, and simmer for about another hour or until the chickpeas are soft.
  8. Five minutes before the end, add the herbs and mix.

stewed chickpeas with spinach You can find my Greek recipes in my cookbooks «More Than A Greek Salad» , and «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste! » both available on all Amazon stores. Read more here .   Other related Recipes: Revithosoupa (chickpea soup) Chickpea Salad with Bulgur, Feta and Pesto Penne with Chickpeas and Roasted Tomatoes Revithia sti Gastra (stewed chickpeas) Revithokeftedes (chickpea patties) Kopiaste

Kopiaste and Kali Orexi,

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Ivy on March 11th, 2015

Marshmallow Cake for Elia

Today is Elia’s Birthday.  I can’t believe how time flies and she is already turning 23.   Happy Birthday sweetie!!

I made this cake last Friday, as she visited us on Saturday.  Although I was still not feeling well, after the flu, I managed to make this cake for her with the ingredients I had at home.

Elias Cake 23

I had already bought some of the basic ingredients I need on the day we went to Nafplio and got sick.  We were planning to get fresh strawberries from the farmers’ market on Wednesday but as I was feeling awful, we did not go.  I had to improvise with whatever I had at home.

Fortunately, when I saw the marshmallows in the supermarket, I know that Elia loves them, so I put a packet in the basket.    They came handy as I didn’t have anything else to decorate the cake with.

To make the sponge, I followed my basic recipe but I increased the dose, as I have only one baking tin (28 cm) here in Assini and I wanted to make the cake higher than usual.   I flavoured the sponge with bergamot and used bergamot syrup to wet the sponge, which is her favourite, and I added some “glyko” (bergamot preserve) in the filling.


Marshmallows Bergamot Birthday Cake

Ingredients for the Sponge:

  • 8 eggs
  • 1 cup sugar (if you like it sweeter, add 1 1/4 cup)
  • 1 1/3 cup – minus 2 tbsp – all purpose flour
  • 2 tbsp corn flour (corn starch)
  • 10 drops vanilla essence
  • 1 tsp bergamot zest (optional)

See step by step instructions here.

When the sponge was ready, after a few hours I cut it in the middle and wet both parts with bergamot fruit preserve syrup.  I put the ring back on the sponge and added the pastry cream.  I cut  3 – 4 bergamot preserves into thin slices, which I layered on top of the cream.

Preparing cake

Ingredients for the Pastry Cream:

  • 2 cups milk
  • 2 heaped tbsp corn flour (starch)
  • 3 tbsp sugar or use 1/4 cup bergamot syrup
  • 3 eggs
  • 4 drops vanilla essence


See step by step instructions here.

Ingredients for the whipped cream:

  • 330 ml heavy cream (35% fat)
  • 1 tbsp icing sugar
  • 4 drops vanilla essence

Whip all the ingredients together until peaks form.  Refrigerate until ready to be used.

For decoration:

  • 1 packet marshmallows
  • Colourful sprinkles

After layering the whipped cream over the cake, we can decorate the cake as we wish.

In this cake I used the marshmallows to decorate the cake.

I used 4 – 5 of them, which I melted over a water bath (bain Marie).  Those were used in order for the remaining marshmallows to stick on the sides and not fall.  After putting them around the cake, I used a ribbon to tie them so that they would not fall off.  Some of them slipped and after I tied them, I lifted them back again.  I refrigerated the cake for a few hours before removing the ribbon.  I also cut a few marshmallows into smaller pieces, which I used as decoration on top together with the sprinkles.

Marshmallows tied

It tasted amazing.   I am sure you will love it as much as we did.

23 years old Elias cake


No one can resist the aroma of bergamot and the fluffy marshmallows!

Marshmallow Cake cut

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.


Other related Recipes:

Strawberry Mousse Cake with Chocolate Cupcakes

Strawberry and Greek Yoghurt Cheesecake

Strawberry Red Velvet Cake

Strawberry Chocolate Mud Cake



Kopiaste and Kali Orexi,

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Ivy on March 5th, 2015

chicken vegetable soup

I have not been feeling very well since last weekend.   On Saturday morning we had gone to the farmers’ market  as well as to the supermarket for our weekly shopping and the first signs of feeling a bit exhausted had appeared.  I paid no attention and returning back home  I had tons of things to do, to put everything away, wash some of the vegetables and cooked fish.  By the time I finished it was 4 p.m. and I began feeling the symptoms:   my throat and ears were feeling soar, I began to cough, I had a little bit of fever but most of all I felt that someone had beaten me up and my bones and muscles felt sore.

A visit to the doctor’s recommended rest and to drink lots of fluid.  You need at least eight glasses of fluid a day when you’re sick.

Chicken soup avgolemono was one of the soups my mother would make for us whenever we had a cold and it always did its trick.

This recipe I made is not the classic Avgolemono Soup as I have enriched it with more vitamins and nutrients by adding some carrots, celery, a potato and an onion.

Have you ever wondered why chicken soup is good for you when you have a cold?

Here are a few things you should know:

  1. To make this soup, it is important to use a *whole chicken or pieces of chicken with the skin and bones on. Not only does this improve the flavour, but the bones contain nutrients such as B vitamins, calcium, magnesium and zinc, which can assist our immune cells in fighting off colds and flu.
  2. Chicken contains an amino acid called cysteine. It thins out the mucous in the lungs making it easier to cough out.
  3. Carrots are a great source of beta-carotene. The body converts this into vitamin A, which helps prevent and fight off infections by enhancing the actions of white blood cells that destroy harmful bacteria and viruses.
  4. The main nutrient of the potatoes, which is starch,  supplies energy and carbohydrates. Potatoes are a reliable source of vitamin C.  A medium boiled potato (180 grams) contains about 10 mg of vitamin C, which corresponds to 1/8 of the daily requirements for an adult.
  5. Onions contain quercetin, a natural anti-histamine and anti-inflammatory.
  6. Celery has also anti-inflammatory health benefits, including its protection against inflammation in the digestive tract itself.
  7. Finally the avgolemono sauce not only adds more flavour to the soup but also additional vitamins and nutrients.  Whole eggs are among the most nutritious foods on the planet, containing a little bit of almost every nutrient we need and of course lemons are packed with Vitamin C.
  8. Two additional ingredients which can be added to a chicken soup (without the avgolemono sauce) is ginger and garlic.  Both have medicinal properties to help fight infections.

collage soup

Chicken Vegetable Soup Avgolemono

Preparation time:  30 minutes

Cooking time:  about 45 minutes

Serves:  6


  • 1/2 whole chicken*
  • 2 carrots, finely chopped
  • 1 cup celery stalks, finely chopped
  • 1 large onion, finely chopped
  • 1 potato, finely chopped
  • 1 tbsp salt
  • Water to cover (about 1 ½ litres)
  • 1/2 cup soup rice (carolina)
  • Pepper (optional)

For avgolemono sauce:

  • 2 eggs
  • 1/3 cup lemon juice
  • 1 cup broth from the soup


  1. Put the chicken in a large pot and fill with water to cover the chicken.
  2. Bring to a boil and skim off the froth which will rise on top.
  3. Add the vegetables and  salt.
  4. Cook for half an hour and remove the chicken.
  5. Continue cooking the vegetables until they are almost soft.
  6. When you can handle the chicken, remove skin and bones and cut into small pieces.
  7. Add the rice and cook for twenty minutes.  When cooked add the chicken.
  8. Beat the eggs lightly and add the lemon juice.  Pour some of the hot broth while beating the eggs.  Empty it in the pot stirring continuously for a few seconds, so as not to cook the eggs.
  9. Serve with black pepper on top.


chicken soup avgolemono

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.


Other related Recipes:

Avgolemono Soup

How to make Avgolemono Sauce

Vegetable Trahanas Soup


Kopiaste and Kali Orexi,

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Ivy on February 19th, 2015

Phyllo wrapped feta

As I said in my previous post, the second week of the carnival is called “Tyrini” (from the word cheese), where only dairy products are allowed to be eaten.  However, most people continue to eat meat and only on Sunday, the last day of Tyrini, the tradition is followed by almost everybody.

So, if you want to keep the tradition alive,  here is a very easy and quick cheese mezes which you can make as an appetizer.

You should fry it on medium to high heat so that the feta melts inside.

You can serve it as it is but the addition of Greek honey on top pairs well with the salty feta and you can accompany it with ouzo, tsipouro or wine.

collage crispy feta

Crispy Phyllo Wrapped Feta

Preparation time:  5 minutes

Cooking time: 5 minutes

Serves: 2


  • 1 phyllo sheet
  • 1 piece of feta about 8 x 10 x 1 cm
  • Olive oil to wet phyllo and more to fry the parcels
  • Honey to spread on top
  • Sesame seeds (optional)


  1. Brush the phyllo with olive oil.
  2. Put the feta slice a few centimetres below the edge.
  3. Wrap the edges around the feta and brush again with olive oil.
  4. Wrap the feta into a parcel.
  5. Heat the olive oil on medium heat and place the feta with the wrapped edges facing down, in the olive oil.
  6. Fry until golden brown and then turn it over and fry it on the other side as well.
  7. Serve as it is or with honey and some sesame seeds on top.

Crispy phyllo wrapped feta

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.


Other related Recipes:


Tyropita (cheese pies)

Tyropita with Kourou Phyllo

Patsavouropita (the easiest Greek cheese pie)


Kopiaste and Kali Orexi,

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Marinated pork chops

The carnival season is celebrated in Greece and Cyprus for three weeks.  The celebrations start by the “opening of the Triodion”, as it is called by our church.    The first week is called Profoni or Profonisimi (because people would loudly announce the beginning of the carnival), in which people prepare their pigs to be slaughtered for the coming week called “Kreatini” (which means meat consumption).

Today is “Tsiknopempti” (stinky Thursday) which is part of the merry-making and feasting celebrations during “Kreatini” week.  In Greek “Apokries” (also called Karnavali), has the same meaning as Carnival.  The word Carnival is made up of two Latin words, carne, meaning flesh and vale, meaning take away.   Carnival originated as a pagan festival in ancient Greece and then it was also celebrated by the Romans.  By the coming of Christianity this pagan tradition developed and mixed with Christian traditions.

On this day the tradition is to grill food so that the smoke will fill the atmosphere.  On this day people go out to tavernas and you will also see many street vendors selling souvlakia, sausages, lamb chops etc.

The last week before the Great Lent is called Tyrini (tyri means cheese in Greek) because eating meat is not allowed, but dairy products are. However, most people do not follow this tradition and continue eating meat and only on the last day “Sunday of Tyrini” the tradition is followed by eating cheese.

After the three weeks of feasting The Great Lent begins on Clean Monday, when no meat and no dairy products are allowed for 40 days. This great period of Lent before Easter is called by the Orthodox Church, Tessaracoste or Saracosti (Quadragesimal), which comes from the word forty (the 40 days of “fasting”).


Grilling sausages

The crisis will keep a lot of people at home, so we make the best of it and grill or fry anything that is relevant with this feast.

collage marinated pork chops

Before grilling your pork chops, marinate them, as marinades are essential as they tenderize meat but also infuse flavour into the meat.  The same marinade can be used to marinate souvlakia.

Marinated Garlic Petimezi Pork chops with Sweet and Sour Sauce

Preparation time: 5 minutes

Cooking time: 10 – 25 minutes

Marinating time:  1 hour

Serves: 4


  • 4 pork chops


  • 1 clove garlic
  • 2 tbsp honey
  • 2 tbsp petimezi
  • 1 tbsp Worcestershire sauce
  • ¼ cup Seville orange juice (or add lemon or orange juice or mustard)
  • 1 heaped tbsp Greek yoghurt
  • Oregano
  • Salt and freshly ground pepper

Sweet and Sour Sauce:

  • 3 tbsp olive oil
  • 2 tbsp all purpose flour
  • 1 tbsp roasted garlic puree or use the one in the marinade, finely chopped
  • Leftover marinade
  • ¼ cup red dry wine
  • ¼ cup milk or cream
  • ½ cup water
  • Salt and freshly ground black pepper


  1. You can cook the pork chops over charcoal, on the grill, on a cast iron grill skillet, or in the oven.  The time depends on which way you will cook them.
  2. Heat the olive oil and sauté the garlic until soft.
  3. Add the flour and mix to make a roux.
  4. Add the wine and deglaze.
  5. Add the marinade and mix.
  6. Then add the milk and water.
  7. Season with salt and pepper and mix until the sauce thickens.

Limassol carnival

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.


Other related Recipes:




Kopiaste and Kali Orexi,

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Ivy on January 31st, 2015

Revani with coconut

Revani or Ravani is a Greek semolina cake,  which I have already published in the past.

A few weeks ago when I made Bergamot fruit preserve, I decided to make more syrup than needed as I love using it in other recipes.

When I started making the Revani I used bergamot zest as well syrup from the fruit preserve.   When I make the fruit preserves, I always store the zest in the deep freezer so that I can use in my recipes.   It’s not the first time I’ve made recipes using leftover syrups from fruit preserves, as I was the first one to start making good use of the leftover syrups.

citrus rind

In many of my recipes I do not describe the taste as many of them are posted even two years later so it’s hard to remember the details. However, I do know that it is good, otherwise I put the recipes, which I am not satisfied with their outcome, in a different file to be tested again.

I made the first revani two weeks ago with butter, adding coconut as well, as I had some leftover from Christmas.  I made it again two days ago and after taking the pictures, we ate the cake and I still have its wonderful taste in my mouth.

I must say that this is by far the best revani I have ever eaten until now and there is nothing I would like to change.  It is moist, light as sponge, fluffy and the bergamot adds such an amazing aroma!

You may think that it would be overly sweet with the addition of the syrup on top but no, it’s just as sweet as it should be.  Personally, I don’t like my desserts to be very sweet, so this one was just perfect to my taste.  The first one with the coconut was rich and delicious with a little bit of crunch from the coconut, which adds an additional exotic taste.

As I said, it was so good that I made it again a couple of days ago.  This time I wanted to try it with olive oil.  I did not have much semolina left from the previous one and as we will soon be going back to Assini, I did not want to buy more and have leftover, so I added flour.    I did not have coconut and I only had four eggs.  At the time I thought that by adding two eggs less I would need less semolina – flour but since I did not add the coconut it came out just right, without having to adjust the recipe.   Finally, I only had one cup of leftover bergamot syrup, so I made more syrup by using 1 cup of sugar, 1 cup of water, a small stick of cinnamon, 3 cloves and boiled it for five minutes.  When it was ready I added 2 tablespoons lemon juice as well as the leftover bergamot syrup.  As soon as the cake was out the the oven, I added the syrup.    You will find the adjustments I made to the second cake next to the first recipe.

Olive oil revani with bergamot

The olive oil cake was equally delicious as Greek olive oil is light with a fruity taste, which only adds to the flavour.

I urge you to try any one of them and you will be hooked.  Personally, I love the one I made with olive oil more.

I know that it may be difficult to find bergamot in other countries but you can always make it with mandarins or orange.  The result will surely be different but equally good as I have made it many times.

Collage revani

Coconut and Olive Oil Bergamot Revani Cake

Preparation time:  30 minutes

Baking time:  45 – 50 minutes

Yields:  18 pieces


  • 250 grams unsalted butter  (1 cup extra virgin olive oil)
  • 1 cup (210 grams) sugar
  • 6 large eggs, separated (4 eggs)
  • 200 ml Greek yoghurt
  • 1 tbsp lemon juice
  • 10 drops vanilla essence
  • 80 grams desiccated coconut (not added)
  • 150 grams fine semolina (160 grams fine semolina and 100 grams coarse semolina)
  • 355 grams coarse semolina (195 grams all purpose flour)
  • 1 tbsp baking powder
  • 1/8 tsp salt
  • 1 tbsp bergamot zest
  • 50 grams almonds, blanched
  • 6 egg whites
  • 1 tbsp lemon juice
  • 1 tbsp butter, to grease the baking tin
  • 1 tbsp flour, for the baking tin
  • 400 ml Syrup from bergamot fruit preserve (see above)

To make syrup from scratch:

  • 2 cups sugar
  • 2 cups water
  • 1 small piece cinnamon stick
  • 3 cloves
  • Peel of 1 lemon
  • 2 tbsp lemon juice (boil the syrup for five minutes and add the lemon juice at the end)


  1. Prepare the syrup and set aside or use the leftover bergamot preserve syrup.
  2. Mix the lemon juice to the yoghurt and set aside for 10 minutes.
  3. Beat the butter (or olive oil) with sugar until fluffy, for about ten minutes on high speed.
  4. Add the yolks one at a time until incorporated.
  5. Add the yoghurt.
  6. Combine both semolinas (and flour), coconut (no coconut), bergamot zest, salt and baking powder.
  7. Whisk egg whites with lemon juice until the meringue is firm. (It is ready when turning the bowl to the side it should not fall from the bowl).
  8. Lower mixer speed and add the semolina with egg whites, alternating a little at a time.
  9. Pour in a well buttered and floured 28 cm baking tin and lightly score the pieces.  Add three almonds on each piece.
  10. Preheat oven to 180o C and bake for about 45 – 50 minutes, depending on your oven or until golden and a knife inserted in the centre comes out clean.
  11. As soon as you remove it from the oven, cut the pieces where previously scored and pour the syrup with a spoon on top to wet the cake.
  12. Set aside until it cools and absorb the syrup before serving.

Olive oil revani with bergamot2
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.


Other related Recipes:

Revani with Masticha and Revani with Chocolate and Orange 

Kalon Prama or Samali

Karydopita (Walnut Cake)

Revani or Ravani with Whipping Cream and Pineapple (orange rind and vanilla can be substituted with mastic gum)

Pot Halvas with fruit

Vegan Coconut Mandarin Shamali with Vegan Whipped Cream

Bergamot White Chocolate Cake


Kopiaste and Kali Orexi,

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Ivy on January 27th, 2015

Pizza Rolls

Instead of making pizza, you can make these rolls, which are perfect as a snack or even for breakfast.

Sometimes, I make it into a big roll, which I cut into pieces and other times I make individual ones and make it into pull-aparts.

Whenever you are going to make pizza again, make more dough and try any of the following options.


Savoury and Sweet Pizza Rolls or Pizza Bread

Makes: 1 Pyrex 35 x 22 cm



  • 500 grams bread flour or all purpose flour
  • 25 grams fresh yeast
  • 1 tbsp sugar or honey
  • 1 tsp salt
  • About 1 cup water

Savoury Filling:

  • 9 tbsp leftover bolognaise sauce or use other tomato based sauce
  • 250 grams feta
  • 80 grams anthotyros (whey cheese like ricotta)
  • 5 slices of smoked turkey
  • Olive oil to brush the baking tin and the rolls
  • Sesame seeds (optional)


See instructions how to make dough for pizza.


  1. Brush the Pyrex with olive oil.
  2. Divide phyllo into nine pieces and form nine balls.
  3. Crumble feta and anthotyros into a bowl.
  4. Roll each dough into a 1/2 cm thick disc.
  5. Add a tablespoon of bolognaise and spread it on the dough.
  6. Add about 2 tablespoons cheese.
  7. Add half a slice of smoked turkey.
  8. Fold to enclose mixture, forming a small round bread and invert it into baking tin.
  9. Brush with olive oil and sprinkle with sesame seeds on top.
  10. If you like you can lightly score the breads on top but it’s only for decoration.
  11. Cover the dough with a napkin and set aside to rise.
  12. Preheat oven to 180C and bake for about half an hour or until golden.


collage pizza pull aparts

Pizza Rolls

When I make pizza and want to make this snack for the next day, I usually make more dough and make either some savoury rolls or some sweet ones filled with Tahini, honey, sugar and cinnamon.

Pizza Rolls

I have made them many times and I loved the ones I made using my Tomato Fruit Chutney.  The sweet and spicy chutney combined with the savoury cheese and smoked turkey makes  the rolls irresistible.

Adding syrup on tahini rolls

One of the many times I’ve made them, I also added mozzarella cheese on top, which really gives them a pizza taste.

The sweet filling is inspired by the Cypriot Tahinopita.    The traditional recipe is quite different but the filling is almost the same.  After baking, I wet the bread with bergamot spoon sweet syrup.  It’s just enough to add its wonderful aroma to the bread.

If you are going to make the above dough you can make two smaller baking tins.   The instructions is for two small baking tins.
Collage pizza rolls

Makes:  2 (19 cm /7.5 inch) baking tins 

  • Half of the above dough

Savoury Filling:

  • Tomato  Fruit chutney (or other tomato sauce)
  • 4 slices Smoked Turkey
  • 4 slices Gouda cheese
  • 5 slices Halloumi or graviera
  • Grated mozzarella (optional)

Tahini Filling:

  • 1/2 cup tahini
  • 2 tbsp warm water
  • 1 tbsp honey
  • 1/4 cup brown cane sugar
  • 1 tsp cinnamon
  • 2 tbsp Corinthian raisins
  • 2 tbsp goji berries
  • 8 tbsp bergamot spoon sweet syrup (optional)*


  1. Divide the dough into two pieces.
  2. Brush two (19 cm /7.5 inch) baking tins with olive oil.

Savoury rolls:

  1. Roll out the dough into a rectangular sheet, about 40 x 30 cm.
  2. Using a spoon add a thin layer of Tomato chutney spreading it with the back side of the spoon, to cover the surface of the dough .
  3. One one of the longer sides add a row of smoked turkey and on top a row of gouda cheese and a row of halloumi or graviera cheese.
  4. Form into a roll the size of halloumi width.
  5. Cut the roll in the centre and then cut again each pieces in the centre and again each piece in the centre, so that you have eight slices.
  6. Fill the baking tin with the slices and gently press them so there are no empty gaps.
  7. Sprinkle with the mozzarella cheese on top.
  8. Preheat oven to 180o C and bake for about half an hour or until golden on top.


Sweet rolls:

  1. Put tahini in a bowl and add a tablespoon hot water each time and mix well until tahini becomes spreadable.
  2. Add honey and mix.
  3. Roll out the dough into a rectangular sheet, same as above.
  4. Using a spoon add a thin layer of tahini, spreading it with the back side of the spoon, to cover the surface of the dough .
  5. Sprinkle the cane sugar all over the dough as well as cinnamon.
  6. Add raisins and goji berries all over the dough.
  7. Form into a roll and form it into a spiral.
  8. Carefully put it whole into the greased baking tin.
  9. Preheat oven to 180o C and bake for about half an hour or until golden on top.
  10. While still hot, wet the surface with bergamot syrup.
  11.  Wait until it cools and cut the spiral into slices.

Useful tips:

Instead of making one large roll, you can divide the dough into 8 equal parts and make small round discs, add the filling (sweet or savoury) and form smaller spirals.

Another time I made the sweet rolls instead of adding honey, I added mandarin jam and coarsely chopped almonds or walnuts.

Tahini roll2

*  For the sweet rolls, I used leftover bergamot syrup which adds a wonderful aroma.  You can substitute it with other citrus syrup or if you don’t have any, you can make a glaze to pour on top.

In order to avoid making a mess with the syrup when pouring it on top, place your baking tin into a larger one.

Cinnamon rolls

Cinnamon glaze:

  • 1/4 cup icing sugar
  • A pinch of cinnamon
  • 1 tsp water or milk


  1. Put sugar with cinnamon in a bowl.  Add water or milk gradually to make a spreadable glaze.
  2. As soon as you take the tahini rolls out of the oven, using a spoon glaze the rolls.

Tahini Bread with Greek Coffee

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.


Other related Recipes:

Italian Pizza or Greek Ladenia

Tiganopsomo (Fried filled cheese bread)

Halloumi – graviera Pull-aparts


Kopiaste and Kali Orexi,

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Ivy on January 20th, 2015

Greek breakfast


One of my favourite marmalades is the one with mixed citrus.  You can make the marmalade using any combination of citrus fruit and if you like you can change the ratio of each fruit depending on dominating flavour you would like to taste.  You can follow the same method to make each fruit separately.

Citrus Fruit2

It’s citrus season again and since we have a lot of mandarins and Seville oranges in our garden in Assini, I add a few lemons and oranges and make this mixed citrus marmalade every year.

Mixed citrus marmalade

I have made the same jam with different combinations of citrus fruit as well as with different flavours, other times using fragrant geraniums or cinnamon or ginger for a more spicy and exotic taste.  Last year when I was in Cyprus I made it using mandarins, bergamot, kumquat, pomelo and grape fruit.

Citrus with ginger


We love eating it with our Greek breakfast, which is usually “Koulouri Thessalonikis” or toasted bread with some butter, halloumi or graviera and smoked turkey.  This combination of the sweet jam and the salty cheese and charcuterie is out of the world.  Of course, a Greek coffee is a must!

Collage marmalade

Four Citrus Marmalade


  • 5 tangerines
  • 4 oranges
  • 3 lemons
  • 2 Seville (bitter) oranges (after boiling I got 700 grams (1.55 lbs) of peels)
  • 900 grams (2 lbs) sugar
  • 1 litre fruit juice (1 1/3 cup juice from all boiled fruit and 2 2/3 cups extra fresh citrus juice.  You can add water instead of juice but in this case, add 1 kilo sugar)
  • 2 – 3 fragrant geranium leaves (Arbaroriza / Kiouli)  or 2 inch cinnamon stick or 2 tbsp grated ginger
  • ¼ cup lemon juice


  1. Wash the fruit thoroughly. Put them whole in a large saucepan and cover them with water.  Bring to a boil, lower heat and simmer on low heat for about half an hour.  (They will float, so put a heat resistant plate on top, to keep them submerged).
  2. Drain and add fresh water, taking care not to break the fruit.  Bring to a boil again, lower heat and simmer for another half an hour.  Put them in a colander until they cool or until you can handle them.
  3. Cut the boiled fruit in the middle and using a juice extractor collect the juice inside. Cut each fruit again in the middle and using a sharp knife remove the entire interior, which set aside. Then cut the peels into very thin stripes and cut the stripes into smaller pieces, not bigger than 3 – 4 cm (about 1 ½ inch)*.  Repeat the same with all fruit.    (The oranges and tangerines had more pith so I removed as much as possible, cutting off a thin layer with the knife.  The bitter oranges did not have any juices at all inside.  One (1) litre fluid is needed, so depending on amount of juice extracted, either add more fresh juice or water, preferably juice.
  4. Collect the seeds and the remaining fruit interior (not the pith) and place it in a tulle or cheesecloth. This is where we get the pectin from. Tie it tightly with kitchen string.
  5. Put the peels, sugar, juice, fragrant geraniums (cinnamon or ginger) and water in a pot. Mix and bring to boil until the sugar dissolves.  Add the tulle and on low heat simmer the fruit for about 30 – 45 minutes until soft, mixing every now and then with a wooden spoon.  Remove the tulle in a colander and using the wooden spoon press it to remove any juice, which return into the pot.  At this stage add the lemon juice and simmer until the temperature reaches 105ο C.
  6. If not using a thermometre wait until next morning.  If it has set add the lemon juice and simmer for a minute.  If not, boil again for five minutes and let it cool again.  The procedure should be repeated until the marmalade sets.  The lemon juice is added during the last time.
  7. Remove the fragrant geraniums , if you like (I do not remove them) and store in sterilized jars.

*Note:   Instead of finely cutting all the fruit, half of it can be pulsed in a food processor.

Koulouri and citrus jam


This recipe as well as many more similar recipes is included in volume 2 of «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!»

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.


Other related Recipes:

Lemon Marmalade

Mandarin Marmalade


Kopiaste and Kali Orexi,

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Ivy on January 14th, 2015

Homemade Tortilla Chips


Homemade tortilla chips are easy to make, cost almost nothing and are so tasty you cannot resist eating just a few.  You can flavour them with herbs and spices of your choice and in no time you have a delicious snack to serve with a dip, a sauce, to accompany your drink or eat them just as a snack.

Tortilla chips with olive oil

cutting tortillas

Baking tortillas

How to make Ηomemade Tortilla Chips

Preparation time: 5 minutes

Baking time: 5 minutes

For a big oven tray you will need:


  • 3 large tortillas
  • Olive oil (I used garlic flavoured olive oil)
  • Various spices and herbs, such as roasted garlic or garlic powder, onion powder, oregano, thyme, rosemary, salt (preferable coarse sea salt), pepper, paprika, cumin, curry etc.


  1. Lightly brush the tortillas with olive oil.
  2. Sprinkle with salt and add any of the spices or herbs you like on top.
  3. Preheat oven to 180o C.
  4. Cut the tortilla into 4 stripes.  Then cut each piece into triangles.
  5. Place them on a baking tin lined with parchment paper and bake until they become golden.  Turn off the oven and let them sit in the oven until it cools.  This way they will become crunchier.
  6. Store in an air tight container.


You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.


Other related Recipes:

Homemade Whole Wheat Tortillas with Sun-dried Tomatoes


Kopiaste and Kali Orexi,

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