Dough
Bourekia is a pastry made with a thin flaky phyllo, and are filled with anari which is the name for anthotyro in Cyprus. Anari is similar to anthotyro or myzithra and is a white soft whey cheese which is produced when making halloumi or kefalotyri. (You may find out more about these cheeses here). [...]
Continue reading about Bourekia me Freskia Anari – Pastries with Fresh Anari Cheese
Kattimerka (in the Greece called katimeria), is a Cypriot traditional pastry dessert made with dough and were fried in a traditional frying pan called sadji, which unlike the Arab Saj, which is dome shaped, the Cypriot sadji resembles more like a wok. Epsima (in Cypriot dialect) and Petimezi (in Greek) is a molasses-like syrup made [...]
In the Greek language there is only one word for pumpkins, squash or courgettes (zucchini) and the word is «kolokythi or kolokytha». Kolokotes, therefore are traditional Cypriot pastries, similar to calzone, empanadas, boureki or pies as we call them, made with squash and are neither sweat or salty. They are vegan and perfect for [...]
Spanakopita (Greek «σπανάκι + πίτα», spinach + pie) is a Greek pastry with a filling of spinach, feta cheese (sometimes in combination with anthotyro, which is a soft white cheese similar to ricotta), onions or green onions, egg, and seasoning. The filling is wrapped in layers of phyllo pastry with butter and/or olive oil, either [...]
Phyllo comes from the Greek word φύλλο which means leaf because the dough is rolled out as thin as a leaf (and even more) but also the word phyllo means sheet. Homemade phyllo takes time and skill to make but if you follow my instructions, it won’t be that difficult. To make phyllo you have [...]
Continue reading about How to make … dough and roll out phyllo
