Dough

Ivy on Φεβρουαρίου 13th, 2008

Spanakopita or in this case it is also called spanakotyropita, as it has a lot more cheese than usual, is one of the best pitas we Greeks make and there are even different types of phyllo used for this pita. My family prefers a pie with more crust than spinach so I always make the […]

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Continue reading about Spanakotyropita (Extra Cheesy Spanakopita strifti, village type phyllo)

Ivy on Φεβρουαρίου 8th, 2008

Symi is a small island of the Dodekanese to the north of Rhodes. Akoumia are not widely known by even Greeks because they are Symi’s local traditional doughnut recipe and are made only on the island of Symi. These doughnuts are unique because apart from the usual doughnut ingredients, flour, yeast, sugar, salt and water, […]

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Continue reading about Akoumia Symiaka

Ivy on Δεκεμβρίου 30th, 2007

Pischies is a Cypriot traditional pastry dessert made with dough on which it is generously brushed with olive oil, cinnamon and sugar and after shaping them they are fried in olive oil and then bathed in syrup. These pastries are very easy to make and very tasty. You can make the the dough from scratch […]

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Continue reading about Pischies

Ivy on Δεκεμβρίου 23rd, 2007

At the beginning of this month I wrote about the tradition of baking Christopsomo (which translates as «Christ’s Bread») and I baked one so that the readers of my blog could actually see the whole procedure beforehand and bake one on Christmas Eve, if they liked. Today however, is the day we are actually baking […]

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Continue reading about Christopsomo with a twist – Christ’s Bread

Ivy on Δεκεμβρίου 2nd, 2007

Today, making Christopsomo (which translates as «Christ’s Bread») is still considered by many to be a sacred task, and great care is taken in its preparation. Christmas bread (Christopsomo – pron. Christopsomo) or kouloúra tou Christoú (round bread of Christ) graces the Christmas table. Christ Bread was once the centerpiece of traditional Greek Christmas tables, […]

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Continue reading about Christopsomo – Christ’s Bread

Ivy on Νοεμβρίου 24th, 2007

Tahinopita is a Cypriot Lenten Pie and I stress the word Cypriot Tahinopita because I searched the web for information about tahinopita and could not find this recipe anywhere.The only thing I found was a cake made with tahini and 90% of the recipes found were exactly the same (copy – paste) from someone who […]

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Continue reading about Tahinopita (A Cypriot Lenten Pie)

Ivy on Νοεμβρίου 12th, 2007

In Cyprus flaounes are made during Easter and the traditional recipe is much more complex but tastier, because in the dough we put a lot of other ingredients. The cheese used is made especially for this occasion but during other periods we make them with halloumi cheese. During next year’s Easter I will give you […]

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Continue reading about Mini Flaounes (Cypriot cheese pies)

Ivy on Νοεμβρίου 10th, 2007

The queen of taste, the black olive owes a lot to the Greek fertile earth which gifts it a superb light buttery taste, features in many pastry recipes. Eliopitakia. Eliopsomo (Olive Bread) Lagana Olives and Carrot Bread Sticks and rolls Whole Wheat Focaccia with Kalamata Olives

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Continue reading about Elioti – Olive Roulade

Ivy on Νοεμβρίου 5th, 2007

Ravioles is a Cypriot pasta dish, similar to ravioli, having its roots probably from the Venetian times.  In Cyprus this pasta dish is filled with aged halloumi and the pasta is cooked in chicken broth. A few days ago my son came back from Crete and some friends from Crete, Sophia and her family, from […]

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Continue reading about Ravioles or Raviolia (Cheese Ravioli, as made in Cyprus)

Ivy on Νοεμβρίου 3rd, 2007

According to the Greek Orthodox religion, nearly every day of the year is dedicated to a Christian saint or Martyr. Each church is devoted to a particular saint and that saint’s name day is celebrated on the saint’s birthday or day of death. These celebrations are usually celebrated with a Panigyri (fair or festival) and […]

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Continue reading about Shiamishi and Assumption Day


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