<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Kopiaste..to Greek Hospitality &#187; pastry</title>
	<atom:link href="http://kopiaste.org/tag/pastry/feed/" rel="self" type="application/rss+xml" />
	<link>http://kopiaste.org</link>
	<description>... for Authentic and Healthy Greek and Cypriot Recipes</description>
	<lastBuildDate>Fri, 10 Feb 2012 13:35:00 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.1</generator>
		<item>
		<title>Bougatsa (Phyllo Pastry with sweet cream) and Nistisimi Bougatsa (vegan)</title>
		<link>http://kopiaste.org/2011/04/bougatsa-phyllo-pastry-with-sweet-cream-and-nistisimi-bougatsa-vegan/</link>
		<comments>http://kopiaste.org/2011/04/bougatsa-phyllo-pastry-with-sweet-cream-and-nistisimi-bougatsa-vegan/#comments</comments>
		<pubDate>Sat, 09 Apr 2011 08:24:12 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Greek]]></category>
		<category><![CDATA[bougatsa]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[Mint Cinnamon & Blossom Water Flavours of Cyprus Kopiaste!]]></category>
		<category><![CDATA[nistisimi]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[phyllo]]></category>
		<category><![CDATA[Serres]]></category>
		<category><![CDATA[Thessaloniki]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=15314</guid>
		<description><![CDATA[&#160; Bougatsa with Semolina Pastry Cream Bougatsa has its origins from the Byzantine period (before the fall of the city in 1453), when Constantinople was still Greek and was famous for its plakountes, which meant flat and when these were later taken by the Romans  were called placentae.  The word bougatsa is also connected with [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2011/04/bougatsa-phyllo-pastry-with-sweet-cream-and-nistisimi-bougatsa-vegan/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Manitaropita me Prassa (Homemade Greek Mushroom Pie with Leeks)</title>
		<link>http://kopiaste.org/2010/05/manitaropita-me-prassa-homemade-greek-mushroom-pie-with-leeks/</link>
		<comments>http://kopiaste.org/2010/05/manitaropita-me-prassa-homemade-greek-mushroom-pie-with-leeks/#comments</comments>
		<pubDate>Sun, 02 May 2010 12:44:59 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[My recipes]]></category>
		<category><![CDATA[kourou]]></category>
		<category><![CDATA[made with phyllo]]></category>
		<category><![CDATA[Manitaropita]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[pites]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=10033</guid>
		<description><![CDATA[One of my favourite ingredients is mushrooms but making a mushroom pie was out of the question as two out of five members of my family hate mushrooms. My son George also loves mushrooms as much as I do and has been asking me for quite a long time to make a mushroom pie.  When [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2010/05/manitaropita-me-prassa-homemade-greek-mushroom-pie-with-leeks/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Kotopita me prassa (chicken and leek pie)</title>
		<link>http://kopiaste.org/2009/07/kotopita-me-prassa-chicken-and-leek-pie/</link>
		<comments>http://kopiaste.org/2009/07/kotopita-me-prassa-chicken-and-leek-pie/#comments</comments>
		<pubDate>Sat, 11 Jul 2009 06:32:29 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[made with phyllo]]></category>
		<category><![CDATA[meat pies]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[pies]]></category>
		<category><![CDATA[Poultry]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=6047</guid>
		<description><![CDATA[Kotopita is one of many types of pita, or Greek savory pies.    After making the pork and beef galettes using leeks, I wanted to try leeks with chicken as well. I based this pie on the Chicken Pie I used to make in the past, only instead of using puff pastry I used the provencal [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2009/07/kotopita-me-prassa-chicken-and-leek-pie/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Tiganopsomo (fried bread)</title>
		<link>http://kopiaste.org/2009/07/tiganopsomo-fried-bread/</link>
		<comments>http://kopiaste.org/2009/07/tiganopsomo-fried-bread/#comments</comments>
		<pubDate>Mon, 06 Jul 2009 20:45:09 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[My recipes]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[Greek cheese]]></category>
		<category><![CDATA[Greek Herbs]]></category>
		<category><![CDATA[made with phyllo]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[tiganopsomo]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=6055</guid>
		<description><![CDATA[Tiganopsomo, which means fried bread is very easy to make.   All you need is any kind of yeast bread dough, which is fried in olive oil.  Some times it is filled with cheese, such as feta or any other hard Greek cheese but when it is not filled, it can turn into a dessert by [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2009/07/tiganopsomo-fried-bread/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>How to make&#8230; Provençal Pastry</title>
		<link>http://kopiaste.org/2009/06/how-to-make-provencal-pastry/</link>
		<comments>http://kopiaste.org/2009/06/how-to-make-provencal-pastry/#comments</comments>
		<pubDate>Sun, 21 Jun 2009 05:56:56 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[International]]></category>
		<category><![CDATA[galette]]></category>
		<category><![CDATA[How to..]]></category>
		<category><![CDATA[made with phyllo]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[phyllo]]></category>
		<category><![CDATA[pies]]></category>
		<category><![CDATA[pites]]></category>
		<category><![CDATA[Tarts and Pies]]></category>
		<category><![CDATA[Tips-cooking]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=5938</guid>
		<description><![CDATA[When I saw this pastry at  The Constanble&#8217;s Larder, I loved it immediately and knew immediately what to do with it.  Check out Giff&#8217;s post to see a lovely vegetarian galette. The first recipe I used this Provençal Pastry was to make a Meat Galette, then another meat galette but with a different filling I [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2009/06/how-to-make-provencal-pastry/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Kolokotes (Cypriot Squash Turnovers)</title>
		<link>http://kopiaste.org/2007/11/kolokotes-cypriot-squash-turnovers/</link>
		<comments>http://kopiaste.org/2007/11/kolokotes-cypriot-squash-turnovers/#comments</comments>
		<pubDate>Fri, 02 Nov 2007 17:35:00 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[borek]]></category>
		<category><![CDATA[boureki]]></category>
		<category><![CDATA[calzone]]></category>
		<category><![CDATA[Cypriot cookbook]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[empanadas]]></category>
		<category><![CDATA[How to..]]></category>
		<category><![CDATA[kolokotes]]></category>
		<category><![CDATA[Kopiaste.. Flavours of Cyprus]]></category>
		<category><![CDATA[lenten]]></category>
		<category><![CDATA[made with phyllo]]></category>
		<category><![CDATA[nistisima]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[pies]]></category>
		<category><![CDATA[turnovers]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=141</guid>
		<description><![CDATA[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 [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2007/11/kolokotes-cypriot-squash-turnovers/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>How to make &#8230; dough and roll out phyllo</title>
		<link>http://kopiaste.org/2007/11/how-to-make-dough-and-roll-out-phyllo/</link>
		<comments>http://kopiaste.org/2007/11/how-to-make-dough-and-roll-out-phyllo/#comments</comments>
		<pubDate>Thu, 01 Nov 2007 19:33:00 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Cypriot cookbook]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[How to..]]></category>
		<category><![CDATA[πίτες]]></category>
		<category><![CDATA[φύλλο]]></category>
		<category><![CDATA[Kopiaste.. Flavours of Cyprus]]></category>
		<category><![CDATA[made with phyllo]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[phyllo]]></category>
		<category><![CDATA[pies]]></category>
		<category><![CDATA[pites]]></category>
		<category><![CDATA[pittes]]></category>
		<category><![CDATA[Tips-cooking]]></category>
		<category><![CDATA[tutorial]]></category>
		<category><![CDATA[video]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=110</guid>
		<description><![CDATA[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 [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2007/11/how-to-make-dough-and-roll-out-phyllo/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
	</channel>
</rss>

