Made With Phyllo

Ivy on September 14th, 2008

  Pâte Brisée is the French version of classic pie or tart pastry.  It can be used to make sweet or savoury pies.  Instead of buying ready made tart shells which cost twice the price, you can make your own and it is much easier than you think, if you follow the basic instructions. After […]


Continue reading about Basic Tart Shell or Pâte Brisée

Ivy on September 11th, 2008

Badjina is a Greek regional pie made mainly in Thessaly. In Greek they call this pie ξεβράκωτη (ksevrakoti) meaning without its underwear, as it is a pie without its knickers, the phyllo. It is the most easy of all Greek pies and no skills are required to make it plus it tastes terrific. The most […]


Continue reading about Badjina, the naked pie

Ivy on June 11th, 2008

Kaloirka is a traditional Cypriot recipe, which is a pasta dish filled with minced veal or beef, similar to meat ravioli, maybe a remnant from the Venetian rule on the island!!    This was the first time I made ravioli with ground beef.   I usually make them with a cheese filling but it was something […]


Continue reading about Kaloirka (Cypriot Beef Ravioli)

Ivy on April 23rd, 2008

Etymology: Flaouna pl. flaounes is a traditional cheese bread we make in Cyprus during Easter, with phyllo filled with  a special Cypriot cheese made during easter and mint.  The word Flaouna, is derived from the ancient Greek word πᾰλάθη (palathi) > flado > fladoonis > flatouna > flaouna. History: It is believed that flaouna is reminiscent […]


Continue reading about Easter Flaounes

For those who are fasting for Greek lent a variety of different food is necessary. Do you know what they used to have for breakfast some generations back? Bread and olives and that kept them strong and healthy to work all day in the fields. However, how tasteful the olives may be we never eat […]


Continue reading about Eliopita, Eliotes or Eliopitakia (Cypriot olive pies)

Ivy on February 18th, 2008

    Taste and Create is a monthly event hosted by Nicole of For the Love of Food, in which we are called to participate and then are randomly paired with another blog writer. We then have to look around our pair’s blog, find a recipe we like, create it and then blog about it. […]


Continue reading about Bacon Quiche or Quiche Lorraine

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 […]


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

Ivy on December 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 dough from scratch but […]


Continue reading about Pischies

Ivy on December 25th, 2007

Bourekia is a type of fried or baked pastry made with flaky homemade phyllo and filled with a variety of ingredients.  It can be either savory or sweet, so apart from the minced meat we usually make in Cyprus, they can be filled with cheese, like anari, halloumi or feta, halvas, spanakopita filling,  mushrooms, etc. […]


Continue reading about Bourkekia me Kima and Manitaria

Ivy on November 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 […]


Continue reading about Tahinopita (A Cypriot Lenten Pie)

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