What is Greek Honey Cake (Melopita)

Greek Honey Cake is also known as Melopita and is a traditional honey cake made on the Greek island of Sifnos, in the Cyclades. It is a little like a cheesecake because it uses ricotta cheese and is very simple to make.

• Classic honey cake: the traditional recipe only uses six main ingredients.
• Delicious for any occasion: the cake works well at any time of the year.

What you’ll need to make Greek Honey Cake the traditional way

While ricotta isn’t a Greek cheese and instead comes from Italy, it is a big part of making this cake the traditional way. The traditional recipe uses anthotyro, but it’s really hard to find outside Greece.

Tip: Aim for the best ricotta you can afford, otherwise the end result may contain too much water, and will be prone to splitting. If you can only get watery ricotta, strain it for a couple of hours before using to remove as much liquid as you can.

Greek Honey Cake Key Ingredients

For the mixture of melopita: You’ll need ricotta cheese and runny honey along with eggs, cornflour and vanilla extract or bean paste for the cake. Olive oil and lemon zest are the final ingredients.

For the topping: More runny honey and some ground cinnamon will be used to top the cake once it is cooled.

Key Preparation Tips

There are just two main steps to making this recipe:

1. Prepare the melopita cake
2. Finish and decorate the cake

Prepare the melopita cake

Start by preheating the oven to 160C or 320F. Grease a spring form tin with a little olive oil, I usually use an 18cm or 7 inch one. Add some baking parchment to the bottom and the sides.

In a large bowl, beat the ricotta with a wooden spoon or whisk until it is smooth then beat in the honey. Add the eggs one at a time, mixing thoroughly then add the cornflour, vanilla and lemon zest.

Using a scraper to get the mixture into the baking tin and smooth it with the back of a spoon to get a level finish.

Tip: If you want to change a little of the flavor, you can substitute the lemon zest for orange zest.

Finish and decorate the cake

Bake the melopita in the oven until it is set, usually around 30 minutes. It will have some color around the sides.

Leave the cake to cool then transfer it to a plate from the tin. Add enough honey to cover the top and sprinkle generously with ground cinnamon.

My melopita isn’t rising did I do something wrong?

It is worth remembering that this is a flat and dense cake mixture so don’t panic if it doesn’t rise while in the oven.

The Greek name melopita features ‘pita’ which means flat so the cake is more like a cheesecake than a sponge cake. But it does tend to stick like a baked cheesecake, so don’t forget to line the sides of the pan.

Variations of Greek Honey cake

The traditional Melopita from the island of Sifnos is this simple and beloved version with no other additions. But one can also find some variations using phyllo dough as a base.

Also it is very common to use a base made from crushed biscuits, melted butter and a pinch of cinnamon, like this no bake cheesecake. So feel free to experiment!

Making ahead of time and storing

You can make this Greek honey cake cake ahead of time by carrying out the first steps and then stopping before cooking. Then simply cook when you are ready to serve and add the topping.

Keep any unused portions in the fridge due to the ricotta cheese and use them within 2-3 days.

Serving suggestions

The cake can be served on its own or you can top it with some vanilla ice cream. Whipped cream would also work if you want to offset the sweetness of the honey a little. And of course, some crushed walnuts on top will give that extra crunchiness you may look for!

More recipes to try 

If you love Greek honey, the below recipes are made for you! Enjoy!

• Baklava Cheesecake 
• Greek Yogurt with Honey and Walnuts
• Traditional Baklava with honey and walnuts
• Loukoumades (Greek Honey puffs)
• Greek Christmas Pastry with honey (diples)
• Tiganites (Greek Style pancakes with Honey and walnuts)
• Melomakarona (Greek Christmas Honey cookies)

Greek Honey cake (Melopita Sifnou)

(82 votes, average: 4.87 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 1 hour 15 minutes
• Yield: 8-10 pieces
• Category: Dessert
• Method: Baked
• Cuisine: Greek

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Description

If you are looking for a sweet treat with only 15′ prep time, then this Greek Honey Cake (Melopita Sifnos) is a simple and delicious cake to make that will satisfy your craving!

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Ingredients

• olive oil
• 660g ricotta (1 lb, 7 1/4 oz), at room temperature 
• 100ml runny honey (5 1/2 tbsp), plus extra for drizzling
• 4 large eggs, at room temperature 
• 1 1/2 tbsp cornflour
• 1 tbsp vanilla extract or vanilla bean paste
• zest 1/2 lemon
• ground cinnamon

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Instructions

1. Pre-heat the oven to 160C (320F). Grease a round loose bottomed 18cm (7 inch) cake tin with a little olive oil before lining both the bottom and the sides with baking parchment. 
2. In a large bowl, use a wooden spoon or a whisk to beat the ricotta until smooth. Beat in the honey, followed by the eggs, one by one, the cornflour, the vanilla, and the lemon zest.
3. Scrape the mixture into the prepared tin, smoothing the top with the back of your spoon. 
4. Bake for 50-60 minutes, until the middle is set not jiggly, and it has started to colour around the sides.
5. Leave to cool in the tin before transferring to a plate and drizzling with just enough honey to cover the top, and sprinkling with a generous amount of cinnamon. Enjoy!

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Keywords: greek honey cake, melopita, ricotta cake, honey cake

The post Greek Honey cake (Melopita Sifnos) appeared first on My Greek Dish.

What is Spanakopita (Greek spinach pie)?

Spanakopita is a traditional Greek dish that combines spinach and feta cheese in a pastry filling. It is often made with phyllo pastry (spanakopita with phyllo) but I went for puff pastry here because it is easier to work with! If you have the time, you can also make it with homemade phyllo (spanakopita with homemade phyllo).

Sometimes you see the spanakopita made into small pies (spanakopitakia) as well as in larger casserole dishes like this one. In Northern Greece, it is known as spanakotiropita (spinach feta pie) while the term spanakopita tends to be used in Southern Greece but both are referring to a tasty spinach and cheese pie.

• Classic Greek dish: Ideal for larger family gatherings.
• Delicious combination: Spinach and feta cheese are at the heart of the dish.

Tip: During religious fasts, a version of the recipe is often made without using cheese and eggs.

What you’ll need to make Spanakopita with Puff Pastry

You will want good quality feta cheese for this recipe to bring out the best of the flavors. Don’t be tempted to go for something lesser quality or even try a different cheese as it won’t produce the same results as feta does.

Key Ingredients for Spanakopita with Puff Pastry 

Filling: For the spanakopita pie filling, you need leeks, garlic cloves, fresh spinach and then some spring onions, mint, lemon zest and nutmeg. Feta cheese is added for the classic Greek flavor.

Pastry: You’ll need eggs, puff pastry and some flour for rolling to prepare the pastry for the dish.

Key Preparation Tips

There are three main steps involved with making spanakopita with puff pastry:

1. Prepare the filling
2. Prepare the puff pastry
3. Finish the spinach pie

Prepare the filling

Heat some olive oil in a large frying pan or skillet over medium heat. Trim the leeks into 1cm or ⅓ inch pieces then fry in the pan with some salt until soft and starting to color, usually around 10 minutes.

Peel and crush the garlic clove then add to the pan, cooking for another minute until soft.

Chop the spinach roughly and add to the pan, a handful at a time. Stir it frequently and let it wilt then add more. Cook the spinach until almost all of the liquid has evaporated from it, around 15-20 minutes then remove from the heat.

Prepare the spring onions and add them to the mixture with roughly chopped fresh mint, lemon zest and nutmeg. Crumble in the feta cheese, season with salt and black pepper then leave to cool.

Prepare the puff pastry

Preheat the oven to 200 degrees (390 F). Lightly flour a surface or board and divide the pastry block into two.

Generously grease a 20 x 20cm baking tray that can hold at least 4 inches of filling with butter then roll out one piece of pastry making sure it can line the dish. Press into the corners with your fingertips for complete coverage.

Finish the Spanakopita (Greek spinach pie)

Beat an egg and stir into the spinach mixture before spreading it across the pastry, pushing into corners and using a spoon to have a smooth surface.

Beat the other egg and brush it across any exposed pastry above the filling.

Roll out the second sheet and add it to the top, using fingers to pinch the two sheets together. Trim off any excess and brush with the rest of the egg.

Cook for 30 minutes until the pastry is crisp and golden. Remove from the oven and leave for another 30 minutes before slicing and serving. Warm or room temperature is perfect for this recipe.

Can you Use Frozen Spinach?

I prefer to use fresh spinach when making this Spanakopita with puff pastry recipe but you can use frozen spinach too.

Spinach is a great leafy green to keep in your freezer for when you need it. It can work for this recipe too because you don’t need to cook it in advance, just as part of creating the filling.

Just make sure to fully thaw the spinach and squeeze out all the liquid before adding it to the rest of the filling ingredients. This will help to prevent the spanakopita from becoming too waterlogged.

Making ahead of time and storing

You can make the Spanakopita with puff pastry ahead of time and store it until you want to serve it. Follow the instructions for assembling but don’t bake it. Cover it tightly and store it in the refrigerator until you are ready to bake it then follow the instructions.

It will also store in the refrigerator for 2-3 days after cooking. You can heat it back up in the oven.

To freeze it, take the cooked recipe and cut it into portions then freeze it like this. Once cooled pop into an airtight container. Defrost overnight then heat up in the oven.

Serving suggestions

This delicious Spanakopita with puff pastry works well on its own as a standalone dish, but is also great if you have a few people to feed alongside dishes such as Greek lemon chicken or a lamb recipe. You can serve it with Greek salad and some dips such as Tzatziki or garlic hummus.

More delicious Greek Pies!

If you love a traditional Greek pie, the below recipes are made for you! 

1. Greek Meat Pie (Kreatopita)
2. Greek Chicken Pie Recipe (Kotopita)
3. Traditional Greek Leek Pie Recipe (Prasopita)
4. Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek Spinach Triangles)
5. Greek Feta Cheese Pies Recipe (Tiropitakia)
6. Spiral-Shaped Greek Cheese Pie Recipe (Kichi Kozanis)
7. Traditional Zucchini Pie Recipe With Feta Cheese (Greek Kolokithopita)
8. Traditional Tiropita Recipe (Greek Cheese Pie With Feta)
9. Delicious Little Cheese Pies! (Pitarakia Milou)

Easy Greek Spanakopita with puff Pastry

(89 votes, average: 4.79 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 25 min
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Yield: 4-6 portions
• Category: Side dish
• Method: Baked
• Cuisine: Greek
• Diet: Vegetarian

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Description

Making spanakopita sounds too complicated? Well not anymore with my super easy spanakopita with puff pastry recipe!

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Ingredients

• 1 tbsp olive oil
• 2 leeks 
• salt
• 2 large garlic cloves
• 400g-500g fresh spinach (roughly 1 lb)
• 4 large spring onions
• large handful fresh mint
• zest of 1/2 lemon
• generous pinch ground nutmeg
• 150g feta (5 1/4 oz)
• black pepper to taste
• 2 eggs
• 1 x 500g block puff pastry (1 lb 1 1/2 oz)
• flour, for rolling out the pastry 
• softened butter, for greasing the baking dish

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Instructions

1. To prepare this super easy spanakopita with puff pastry recipe, start by making the filling first.
2. Heat the oil in a very large frying pan or skillet set over a medium heat. Trim and slice the leeks into 1 cm (1/3 inch) pieces and fry with a pinch of salt for about 10 minutes until they’re soft and just starting to colour.
3. Peel and crush the garlic into to the pan, cooking for a further minute until it has turned soft and aromatic. 
4. Roughly chop the spinach and gradually add handfuls to the pan, stirring often until it has wilted enough to allow you to fit more. Then, continue to cook the spinach until almost all of its liquid has evaporated; this should take around 15-20 minutes, depending on the size of your pan. Remove it from the heat.
5. Top, tail and finely slice the spring onions before stirring them into the spinach mixture along with the fresh mint, roughly chopped, the lemon zest and the nutmeg. Crumble in the feta, before seasoning to taste with more salt and a little black pepper. Leave the spanakopita filling to cool.
6. Meanwhile, pre-heat the oven to 200 degrees C (390 fahrenheit).
7. On a lightly floured surface, divide the pastry block into two. Generously butter a 20x20cm (roughly 8×8 inch) baking dish and roll out one piece of pastry to be big enough to line the dish allowing the filling to take up at least 4cm (1 1/4 inches) of depth, and the other to form a lid. Line the dish, pressing the pastry into the corners carefully with your fingertips.
8. Lightly beat the first egg, and stir it into the spinach mixture before spooning the cooled filling into the prepared pastry case, pushing it into the corners and smoothing the surface with the back of the spoon. 
9. Beat the other egg, and brush the egg wash across the exposed lip of the pastry, just above the filling. Top with the lid, and again use your fingertips to press the edges together. If necessary, trim off any excess that overhangs the dish with a sharp knife before folding the pastry over and crimping it with your fingertips to seal the pie. Brush with the remaining egg wash and cut two small slits in the middle of the pie to allow steam to escape.
10. Bake for 30 minutes until the pastry is crisp and golden. Remove from the oven, and rest for a further 30 minutes at least before slicing and serving either warm or at room temperature. Enjoy!

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Keywords: spanakopita with puff pastry, spinach pie with puff pastry, spinach pie, easy spinach pie, easy spanakopita

The post Easy Greek Spanakopita with puff Pastry appeared first on My Greek Dish.

It all started when I was in the process of making a Greek feast with friends and family. Greek salad was ready, and so were the gyros and pitas. The smell of the souvlaki grilling was making everybody super hungry. But something was missing.. Fries! Some good old fashioned fries would be good enough but not today!

So I went ahead and made these delicious Greek fries with a twist!! What makes these fries “Greek”? Well nothing else than the earthy flavors used for the topping and seasoning; Greek ingredients that you will find in every mom’s kitchen. So let’s get started!

Greek fries recipe – Fried vs. baked

To prepare this Greek fries (chips) recipe you can either fry the potatoes or go healthier and bake them in the oven. Baking the potatoes may be a little more time consuming but is much healthier and if you bake them the right way they will truly reward you.

If you choose to bake your Greek fries try spreading some olive oil in the baking tray and pre-heat it in the oven, before adding the potatoes. This will stop the potatoes from sticking on the baking tray, which is a very common pitfall for when preparing baked fries. Also make sure to coat the potatoes well with olive oil to help them get that golden, crispy texture.

If you choose to fry your Greek fries they will be a little less healthy but equally (or even more) delicious! You can fry them once or double fry them for crispier results.

The secret in my delicious Greek fries recipe is nothing else than the topping! Go and get yourself some good quality Greek feta cheese, which will give them deliciously a bold flavour. Also add some chopped red onions and juicy tomatoes for that extra mediterranean twist.

Those key ingredients are very flavoursome on their own so remember to keep the seasoning sparse with just a sprinkle of dried oregano and a last minute squeeze of a lemon. Be careful if you choose to add extra salt, as feta cheese is already salty enough and remember you can’t undo an over seasoned dish!

So go ahead give this baked Greek fries recipe try and enjoy with some good old fashioned chicken souvlaki aside! Oh and you can always read this delicious recipe in Greek here Τραγανές Πατάτες Τηγανητές Φούρνου

Homemade Baked Greek Fries recipe with feta cheese

(581 votes, average: 4.85 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 50 min
• Total Time: 1 hour
• Yield: 6 portions
• Category: Side
• Method: Baked
• Cuisine: Greek

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Description

This extra crispy, extra golden and super delicious Greek homemade Greek fries recipe will surely become your newest favorite! A super simple recipe that will elevate your usual chips to a whole new level!

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Ingredients

• 5 Russet potatoes, cut into strips
• 150g feta cheese (5 oz.)
• 1/2 red onion, chopped
• 1 tomato, diced
• juice of half a lemon
• 1 tsp dried oregano
• chopped parsley for garnish
• salt
• olive oil
• vegetable oil for frying (optional)

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Instructions

1. To make this super easy Greek fries recipe, start by preparing the potatoes. Wash and peel the potatoes and cut into strips. At first slice the potatoes lengthwise into 1/2 cm (1/4 inch) slices and then cut each slice into strips. Place the potatoes in a large bowl with plenty of water to cover them.
2. Now it’s time to make a decision. Greek fries can be either fried or baked (for a healthier version).
3. If you choose to bake your Greek fries, then layer a large baking tray with parchment paper and pour in 2-3 tbsps of olive oil. Place the tray in the oven and preheat at 200C.
4. As soon as your oven is well preheated, drain and dry the potatoes and remove the baking tray from the oven. Place the potatoes on the baking sheet and season with salt and dried oregano. Toss the potatoes around to get them coated with the oil (add some more oil if necessary) and layer them evenly on the baking sheet.
5. Bake the potatoes for about 45 minutes to 1 hour, depending on size, until golden and crispy.
6. For the topping of the Greek fries use crumbled feta cheese, chopped red onions, and chopped tomatoes. Sprinkle with dried oregano and chopped parsley and squeeze over just a little bit lemon juice.
7. Enjoy your Greek fries while still warm with some gyros and tzatziki sauce!

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Nutrition

• Serving Size: 1 portion
• Calories: 255kcal
• Sugar: 3.2g
• Sodium: 627.2mg
• Fat: 10.2g
• Saturated Fat: 4.5g
• Unsaturated Fat: 5.2g
• Trans Fat: 0g
• Carbohydrates: 35.1g
• Fiber: 2.8g
• Protein: 7.7g
• Cholesterol: 22.3mg

Keywords: Greek fries recipe, Greek Fries seasoning, Baked fries with feta

Recipe image gallery:

The post Homemade Baked Greek Fries recipe with feta cheese appeared first on My Greek Dish.

Spanakopita recipe – What is spanakopita made of?

To prepare an authentic spanakopita recipe, feta cheese is crumbled and mixed with spinach into a herby spinach-feta mixture and then wrapped or layered in phyllo (filo) pastry, brushed with melted butter or olive oil and baked until golden and crispy perfection.. Simply delicious!

In the spinach-feta filling we use onions, dill, spring onions and eggs. The eggs hold the mixture together and help achieve the right texture for the spanakopita filling.

Spanakopita is a very popular dish in Greece, that comes into a variety of shapes and sizes. It can be made either in large pan and cut into individual portions (pan-sized spanakopita) or rolled into individual triangular servings (spanakopitakia).

The main ingredient you will need to make this spanakopita recipe is of course spinach. Most spanakopita recipes also use feta cheese which is a favourite ingredient in all types of dishes in Greece, be it fried, baked or used for stuffing until nicely softened and slightly melty.

Tip: A mature feta cheese gives this traditional spanakopita recipe a bold and salty flavour, so be careful to just a little salt in the seasoning!

Traditional Greek Spanakopita recipe – Make your own Homemade phyllo!

When in Greece, making a traditional spanakopita recipe requires using either homemade phyllo dough or commercial ‘village’ dough (xoriatiko phyllo), which is a little bit thicker than the usually paper thin phyllo and gives a more rustic touch.

As ‘village dough’ is a little bit difficult to find, you can make this traditional spanakopita recipe using either commercial phyllo dough, or, if you are feeling adventurous enough, make your own homemade phyllo! Roll each sheet of dough with passion for good food and it will truly reward you with a crispy, flaky and delicious crust on your traditional Greek spinach pie!

So go ahead, give this super easy and delicious spanakopita recipe a try and amaze your friends and family with its crispy and tangy flavour. Enjoy!

More delicious Greek Pies!

If you love a traditional Greek pie, the below recipes are made for you! 

1. Greek Meat Pie (Kreatopita)
2. Greek Chicken Pie Recipe (Kotopita)
3. Traditional Greek Leek Pie Recipe (Prasopita)
4. Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek Spinach Triangles)
5. Greek Feta Cheese Pies Recipe (Tiropitakia)
6. Spiral-Shaped Greek Cheese Pie Recipe (Kichi Kozanis)
7. Traditional Zucchini Pie Recipe With Feta Cheese (Greek Kolokithopita)
8. Traditional Tiropita Recipe (Greek Cheese Pie With Feta)
9. Delicious Little Cheese Pies! (Pitarakia Milou)

Spanakopita recipe (Authentic Greek spinach pie)

(672 votes, average: 4.62 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 30 min
• Cook Time: 60 min
• Total Time: 1 hour 30 minutes
• Yield: 8
• Category: Sides
• Method: Baked
• Cuisine: Greek

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Description

The traditional Greek spanakopita recipe (spinach pie) with crispy phyllo and juicy spinach stuffing! Discover how to make it to perfection just like yiayia

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Ingredients

For the filling

• 2 red onions, halved and sliced
• 1 spring onion, finely chopped (optional)
• 2 cloves of garlic, crushed
• 500g spinach, washed and roughly chopped (18 ounces)
• a pinch of grated nutmeg
• 200g feta cheese, crumbled (7 ounces)
• 2 eggs, beaten
• 1–2 tbsps fresh dill, chopped (optional)
• butter
• salt and pepper to taste

For the phyllo dough

• 300g all-purpose flour (10.5 ounces)
• 5 tbsps olive oil
• 1 tbsp red wine vinegar
• 1 tsp salt
• 130–150g water (1/2– 3/4 of a cup)

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Instructions

1. To prepare this spanakopita recipe start by making the phyllo dough first. (For step by step instructions Homemade phyllo dough). Alternatively use commercial phyllo dough.
2. When done, heat the oven to 200C/fan 180C/gas 6.
3. To prepare the filling for this spanakopita recipe, sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs, spring onion and season.
4. For this spanakopita recipe you will need a non stick baking pan, about 25cm. Put the first sheet of filo in the pan and sprinkle with olive oil, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and sprinkling with olive oil. Use 2-3 phyllo sheets, depending on how thick your phyllo is. Tip in the filling of the spanakopita and fold over the excess pastry to cover. If you like to prepare a larger pan of spanakopita for a big crowd, double the ingredients for the filling and use a 25*35 cm baking dish. Layer the 2-3 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 2-3 more phyllo sheets.
5. Brush the top of the spanakopita with olive oil and scar with a sharp knife. Bake in preheated oven for about 60 minutes until the phyllo is crisp and golden.
6. Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the spanakopita with Greek salad. Enjoy!

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Nutrition

• Serving Size: 1 piece
• Calories: 337kcal
• Sugar: 2.7g
• Sodium: 880.4mg
• Fat: 17.4g
• Saturated Fat: 6.5g
• Unsaturated Fat: 9.9g
• Trans Fat: 0g
• Carbohydrates: 35.1g
• Fiber: 3g
• Protein: 11.2g
• Cholesterol: 72.6mg

Keywords: Authentic Spanakopita recipe, Homemade Phyllo dough , Spanakotiropita, Greek spinach pie

The post Spanakopita recipe with homemade phyllo (Authentic Greek spinach pie) appeared first on My Greek Dish.

Flaounes are usually prepared over the Easter holidays with the whole preparation routine being a large family affair but as I absolutely love the texture and delicate flavours of this little treat, I always end up preparing them all year round! So I have put together my very best Flaouna recipe for you to try this delicious dish!

All the secrets for the best traditional flaouna recipe

Preparing Flaounas can be quite an affair with the whole family gathered around and helping with the preparation! Over Easter, Cypriot families usually make very large quantities of this delicious flaouna recipe, hence the kitchen resembles more a production line with the adults preparing the mixtures for the flaouna and the kids doing all the assembly before taking them to the local bakery to have them cooked.

In order to make the process a little less involved I have scaled down the quantities for this recipe so you can give it a try without having to buy a new oven!

Preparing this traditional Flaouna recipe is relatively simple – but there are a couple of points to look out for. Firstly make sure you prepare your filling from the day before and let it rest in the fridge. This will allow your flaouna recipe filling to soak in all the delicious spices giving them their distinctive flavour.

The second point to note is not to overwork the flaouna dough as you do not want the gluten to develop and become bread-like.

And finally its all about getting the original flaouna ingredients – mahlab, mastic and the delicious flaouna recipe cheese, all of which you can find at your local Greek/Cypriot deli or online. Amazon stocks both mastic and mahlab and if you can’t find the cheese you can substitute with some grated plain haloumi and mild yellow cheese, like cheddar.

And don’t forget – the sesame seeds are always sprinkled on the outside! So go ahead, give this delicious recipe a try and don’t forget to post your comments and feedback below!

Traditional Cypriot Flaouna Recipe (Flaounes)

(701 votes, average: 4.84 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 60 min
• Cook Time: 45 min
• Total Time: 1 hour 45 minutes
• Yield: 12 pieces
• Category: Dessert
• Method: Baked
• Cuisine: Cypriot

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Description

A traditional Cypriot Flaouna recipe, for you to prepare this delicious treat to perfection! Discover all the secrets behind the perfect flaouna, sweet savoury and infused with the delicious aromas of mahlab and mastic!

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Ingredients

For the Flauna Dough

• 500g plain flour
• 2 eggs
• 1 tsp baking powder
• 1 teaspoon Mahlab ground to a fine powder
• 1 teaspoon Mastic ground to a fine powder
• 1 teaspoon of sugar
• 125g butter, melted
• 1 sachet easy bake yeast
• a pinch of salt
• A dash of warm milk for kneading (about 80ml)
• 60ml warm water

For the filling and glazing

• 500g Flaounas cheese or alternatively 250g haloumi and 250g mild cheddar
• 1/4 cup semolina
• 2 eggs
• 1 tsp baking powder
• 1 tsp mahlab
• 1 tsp mastic
• 1 tsp chopped fresh mint
• 120g raisins
• 1 egg, whisked (for the glazing)
• 1/2 cups sesame seeds (for the glazing)

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Instructions

1. In order to have the best texture for your flaouna, it is best to prepare the filling from the night before or at least 4-5 hours before baking. This would allow the cheese filling to dry out and be able to absorb more of the “moisture” from the liquid flaouna ingredients.
2. Start off by grating the cheese as fine as you possibly can. Add the beaten eggs, the raisins, the mint, the mastic, mahlab and the semolina and mix thoroughly. Cover it with a cloth and place in the fridge overnight or for at least 4-5 hours before baking.
3. Next off start preparing the dough. The dough is more like a shortbread and not very bread-y hence be careful not to overwork the dough as your flaouna will be a bit doughy. In a large bowl sift the flour, add the salt, baking powder, the mahlab, mastic and mix thoroughly.
4. Add the liquid ingredients to your flaouna recipe mixture which are the butter and eggs and gently mix the flaouna dough with your fingers. Dissolve the yeast in the warm water with the sugar, pour into the dough and then add the warm milk. Be careful for your water and milk to be only lukewarm and not hot as they will kill your yeast!
5. Continue kneading the dough for a few minutes until the texture is firm but not bread-like. If the dough is too wet add a little more flour but be careful not to overdo it as you don’t want the flaouna to have a bread-y texture. Cover the dough mix with some cling film and let it rise for 1-2 hours or until it has almost doubled in size.
6. Now its time to start assembling your flaouna! Get the filling mixture out of the fridge and add the remaining mixture ingredients. Mix thoroughly and set it aside. Pour the flaouna dough out of the bowl and roll out in thin sheets. Cut into 12 by 12 cm rectangles, about 5 inches in each dimension. Sprinkle the sesame seeds on a small plate with approximately the same size as the flaouna dough rectangles
7. Glaze the outer side of the flaouna dough with the whisked eggs and press it down on the sesame seeds. That will ensure that the seeds are firmly embedded in the dough. Grab a handful of the cheese filling and form a ball. Place in the centre of the dough (sesame seeds facing outwards), glaze the edges with a little more whisked egg and fold, pinching the corners together to form the flaouna shape.
8. Once all your flaouna are shaped, place them on a baking tray lined with grease proof paper, let them rise for about 30-45 minutes and then bake in a pre-heated oven at 200C for about 40 minutes, or until golden brown.

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Nutrition

• Serving Size: 1 piece
• Calories: 529kcal
• Sugar: 9.9g
• Sodium: 508.8mg
• Fat: 28.4g
• Saturated Fat: 14.6g
• Unsaturated Fat: 11.2g
• Trans Fat: 0g
• Carbohydrates: 50.4g
• Fiber: 2.7g
• Protein: 19.3g
• Cholesterol: 139.5mg

Keywords: Cypriot Flaouna Recipe, Flaounes with Cheese

The post Traditional Cypriot Flaouna Recipe (Flaounes) appeared first on My Greek Dish.

So go ahead, read on to discover how to make them to perfection with my delicious recipe, tips and tricks and step by step photos!

What is Mini Spanakopita?

Spanakopita (Greek spinach feta phyllo pie) is commonly prepared in a large pan and then cut into individual portions. This spanakopitakia recipe is a variation of the traditional Greek spanakopita recipe, served as individual mini triangles. The itemised portions are far more versatile – they are the perfect finger food that is perfect to serve on a platter and also fits in your kids’ lunch box!

• Perfect finger food: Smaller sizes mean you can add to a lunch box or they work great as party food
• Vegetarian: This recipe is great for vegetarians or when you want to cut back on the meat!

What you’ll need to make Greek Spinach Triangles the traditional way

If you haven’t tried Greek spanakopita triangles before, then you are certainly missing out! Why? Because they are crispy, juicy and stuffed with a herby, tangy spinach-feta mixture! These mini spanakopita triangles are like no other vegetarian pie you’ve ever tried before!

• Spinach: The main ingredient you’ll need to make this spanakopita triangles recipe is -what else- spinach. Fresh works best but you can also use frozen. Just make sure to defrost it in the microwave or in your hob before adding into the pan
• Filling: Spinach is the key ingredient but not the only thing in these triangles. There’s garlic, cheese, eggs, nutmeg, spring onion in it as well as some butter to cook the ingredients with
• Fresh herbs: You can play around with fresh herbs in the mixture but my favorite is fresh dill.
• Phyllo dough: You’ll want ten sheets for this recipe, either store-bought or homemade.

Key Preparation Steps and Tips

My spanakopitakia recipe is super simple with just a few steps involved:

1. Prepare the filling
2. Prepare the dough and shape them
3. Bake the spinach pie triangles

Tip: If you’re a beginner with phyllo, check out some helpful handling tips before start preparing this spanakopita triangles recipe.

Prepare the spinach filling

To make this spanakopita triangles recipe, start by preparing the filling. Sauté the onions in a large knob of butter or olive oil until soft and golden brown.

Add the garlic and cook for a couple of minutes longer. Stir in the spinach one portion at a time and allow it to wilt before adding more.

Remove from the heat and set aside to cool for a few minutes. Tip into a mixing bowl, taking care not to add much of the spinach liquid – you don’t want your spanakopita triangles to get mushy!

Finally, add the feta cheese, eggs, nutmeg and spring onion in the bowl, then season. This is where you can add the fresh herbs you chose as well.

Prepare the phyllo dough and shape the spanakopitakia

Once your filling is ready, its time to start preparing the phyllo dough. Start by placing one sheet of phyllo on a work surface and brush it with melted butter or olive oil using a cooking brush. Spread another sheet of phyllo dough over the top and drizzle with some more butter.

Cut the phyllo into 3-4 “lanes”, depending on whether you want the spanakopita triangles to be small or larger. At the end of each lane, add one tablespoon of filling.

Fold one corner to create a triangle and fold the triangle again onto itself until the entire piece of phyllo is used. Continue with the other phyllo sheets and filling.

Bake your spinach pie triangles

Once you’re done shaping your spanakopitakia, get your baking tray out and brush generously with some melted butter. Layer the spanakopitakia on your baking tray and then brush them with some melted butter on top.

Finally its time to bake them! Preheat your oven to 180C/350F and bake for 25-30 minutes until golden and crisp!

How do you make your own phyllo pastry?

To prepare this spanakopita triangles recipe you could use either commercial phyllo dough or, if you are feeling adventurous, give a more rustic touch with your own homemade phyllo dough with my homemade phyllo for beginners recipe. Whichever you end up using, there is one thing for sure! That they will reward you with a crispy, flaky and simply delicious crust!

So go ahead, prepare these mini spanakopita triangles and you will surely agree that there is nothing better than the smell of a freshly baked, hot from the oven, homemade pie!

Variations

Spinach, feta, and phyllo dough are the typical spanakopita ingredients. However, if you don’t have all of them on hand, there are alternatives.

Ricotta cheese is a popular substitute for feta cheese. Ricotta, even though it is sweeter than feta, crumbles similarly. To achieve a salty-sweet taste, use a balance of equal parts feta and ricotta.

For a puffier, more buttery crust, try using pastry puff instead of phyllo dough. Cut the pastry puff into triangle shapes. Spoon the spinach and cheese mixture between two layers of pastry puff and press down the edges with a fork. Instead of olive oil, brush with an egg wash.

Making ahead of time and storing

Spanakopita that has been baked may be kept at room temperature for up to six hours before serving. They could also be refrigerated but they will loose some of that crispiness that I love.

If you want to make them in advance, there are two ways you can do that:

1. Prepare the filling in advance and keep it refrigerated for up to a day. Then shape and bake on the day
2. Prepare them up to the point of baking and freeze them. To make sure they don’t stick to each other when frozen, I add the triangles to a baking tray with parchment paper and put them in the freezer for about 30 minutes uncovered. This firms them up as the liquids turn into ice. Then remove them from the freezer and place them in a large airtight container, layer by layer. In between the layers, use pieces of parchment paper to prevent them from sticking together. Then pop them in the freezer, where they will last for up to 1-2 months.

If you have chosen to freeze them, you don’t need to defrost them before baking. Simply remove your spanakopitakia from the freezer, place them on a large baking tray and bake in a preheated oven (180C/350F) for 30-40 minutes.

Serving suggestions

Serve these delicious traditional Greek spanakopita triangles as a great starter together with a Greek feta salad aside.

More delicious Greek Pies and Spinach Recipes!

If you love a traditional Greek pie, the below recipes are made for you! 

1. Greek Spinach and Rice recipe (Spanakorizo)
2. Greek Meat Pie (Kreatopita)
3. Greek Chicken Pie Recipe (Kotopita)
4. Traditional Greek Leek Pie Recipe (Prasopita)
5. Spanakopita Recipe With Homemade Phyllo (Authentic Greek Spinach Pie)
6. Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek Spinach Triangles)
7. Greek Feta Cheese Pies Recipe (Tiropitakia)
8. Spiral-Shaped Greek Cheese Pie Recipe (Kichi Kozanis)
9. Traditional Zucchini Pie Recipe With Feta Cheese (Greek Kolokithopita)
10. Traditional Tiropita Recipe (Greek Cheese Pie With Feta)
11. Delicious Little Cheese Pies! (Pitarakia Milou)

So go ahead, prepare these mini spanakopita triangles and you will surely agree that there is nothing better than the smell of a freshly baked, hot from the oven, homemade pie!

Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek spinach triangles)

(754 votes, average: 4.66 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 minutes
• Yield: 18 pieces
• Category: Appetizer
• Method: Baked
• Cuisine: Greek

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Description

A super versatile, traditional Greek spanakopita triangles recipe (spanakopitakia)! These little treats are perfect for every time of the day as delicious starter, mid-day snack or light dinner! Discover how to make them to perfection with this traditional recipe.

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Ingredients

• 10 sheets of phyllo dough
• 500g spinach, washed and roughly chopped (18 ounces)
• 2 red onions, finely chopped
• 1 spring onion, finely chopped (optional)
• 2 cloves of garlic, crushed
• 2 eggs, beaten
• 200g feta cheese, crumbled (7 ounces)
• a pinch of grated nutmeg
• 1–2 tbsps fresh dill, chopped (optional)
• some melted butter or olive oil for brushing
• salt and pepper to taste

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Instructions

1. If you’re a beginner with phyllo, check out some helpful handling tips before start preparing this spanakopita triangles recipe.
2. To prepare this spanakopita triangles recipe start by making the filling first. Sauté the onions in a large knob of butter or olive oil until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted.
3. Let the mixture cool down for a while and then tip into a bowl, leaving behind any excess liquid from the spinach (you don’t want your spanakopita triangles to become mushy). Mix in the feta cheese, eggs, nutmeg, spring onion and season. At this point you can add some chopped fresh herbs if you like; some fresh dill will surely lift the flavour. This will be the filling of the spanakopita triangles.
4. Preheat the oven to 180C and start shaping your spanakopita triangles.
5. Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle with some melted butter or olive oil. Spread one more sheet on top and drizzle with some more butter.
6. Cut the phyllo sheets in 3-4 lanes (depending on if you like the spanakopita triangles to be small or larger). At the end of each lane add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling.
7. Oil the bottom of a large baking tray, place the spanakopita triangles and brush them with some melted butter on top. Bake in preheated oven at 180C for 25-30 minutes, until golden and crispy.
8. Serve these delicious traditional Greek spanakopita triangles as a great starter with a Greek feta salad aside. Enjoy!

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Nutrition

• Serving Size: 1 triangle
• Calories: 90kcal
• Sugar: 1.2g
• Sodium: 315.9mg
• Fat: 4.7g
• Saturated Fat: 2.6g
• Unsaturated Fat: 1.8g
• Trans Fat: 0g
• Carbohydrates: 8.4g
• Fiber: 1.1g
• Protein: 3.9g
• Cholesterol: 30.2mg

Keywords: Spanakopita triangles, Spanakopitakia recipe, Mini Spanakopita parcels, Greek Spinach and Feta triangles

The post Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek spinach triangles) appeared first on My Greek Dish.

Ready in only 15 minutes this is the perfect mid week snack, supper or even breakfast! So go ahead, put down that delivery menu and amaze your friends and family with this super easy pita pizza recipe!

Pita pizza recipe – Experiment with different toppings

This pita pizza recipe is so easy to prepare that is almost embarrassing to call it a recipe! All you need are some Greek pita breads and your imagination.

Pita bread (from Greek: πίτα) is a staple of countless Greek meals; a favorite to serve with dips and spreads and most commonly known from souvlaki, a very popular Greek street food, which is actually a pita bread sandwich. This pita pizza recipe is a different take on the traditional Greek pita bread dishes, where pita is used instead of the usual pizza dough.

For the topping of this pita pizza, try experimenting with any ingredients you like or you have laying around, or try out one of my two favourite pita pizza recipe.

The ‘Italian style pita pizza recipe’ with melty mozzarella cheese, fragrant basil pesto and rocket or my absolute favourite.. The ‘Greek style pita pizza recipe’, full of mouthwatering  Mediterannean flavours! Spicy feta cheese, fresh juicy tomatoes, sweet crunchy onions and tangy black Kalamata olives.. Simply delicious!

The kids will love it and your local pizza delivery will miss you! Enjoy!

Greek Style 15 Minute Pita Pizza Recipe!

(647 votes, average: 4.95 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 min
• Cook Time: 10 min
• Total Time: 15 minutes
• Yield: 4 pita pizzas
• Category: Main
• Method: Baked
• Cuisine: Greek
• Diet: Vegetarian

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Description

A unique Greek inspired pita pizza recipe made with -what else- a deliciously soft pita bread base! Ready in only 15 minutes this is the perfect mid week snack or supper, so go ahead, put down delivery menu and amaze your friends and family with this super easy Greek style pita pizza recipe.

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Ingredients

• 4 pita breads (you can buy them from any Greek deli, make your own, or even from Amazon US, UK)

For the sauce

• 1 tbsp ketchup
• 1 medium ripe tomato
• 100g passata juice (3.5 oz.)
• 1 tsp dried oregano
• 1 tbsp fresh basil or 1 tsp dried
• 1/2 chilli pepper (optional)
• salt

For the Italian style pita pizza

• 350–400g mozzarella (13–14 0z.)
• 1 ripe tomato, sliced
• 4 tbsps pesto
• rocket

For the Greek style pita pizza

• 200g mozzarella (7 oz.)
• 200g feta cheese, crumbled (7 0z.)
• 1 ripe tomato, sliced
• 1 green bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 10 Kalamata olives, pitted, sliced

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Instructions

For the sauce

1. To prepare this pita pizza recipe, start by making the sauce.
2. In a blender add all the ingredients for the sauce and pulse, until smooth. Have a taste and adjust the seasonings.

For the Italian style pita pizza

1. Layer one large baking tray with parchment paper and place the pita breads on top. Spread each pita with 2 tbsps of the tomato sauce and sprinkle with mozzarella. Add 2 tsps of pesto sauce, layer the sliced tomatoes and sprinkle with a little bit more mozzarella cheese.
2. Bake in preheated oven at 180-190C for 10 minutes, until the cheese is golden and bubbling.
3. Turn the pita pizza out of the oven and garnish with rocket leaves.

For the Greek style pita pizza

1. Preheat the oven to 180-190C.
2. Layer one large baking tray with parchment paper and place the pita breads on top. Spread each pita with 2 tbsps of the tomato sauce and sprinkle with mozzarella. Layer the sliced tomatoes and onions and sprinkle with crumbled feta cheese. Top with sliced pepper and black olives.
3. Bake the pita pizza in preheated oven for 10 minutes, until the cheese is golden and bubbling. Enjoy!

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Keywords: Pita pizza

The post Greek Style 15 Minute Pita Pizza Recipe! appeared first on My Greek Dish.