This is a treat that originates from Cyprus, a traditional (Easter-time) cheese pie that has saved its place in the pantheon of the proper cheese pies – and it is me telling this, that I have prepared a lot of them. The dough is not only delicious, but also it is foolproof to make, while the cheesy filling combines sweet raisins with fresh spearmint.
IngredientsFor the dough
- 750 g hard flour
- 60 ml olive oil
- 1 teaspoon of dry yeast
- 400 ml water
- 1 pinch of salt
- 400 g sweet graviera cheese
- 300 g haloumi cheese, grated
- 1 teaspoon of thinly sliced spearmint
- 1 teaspoon of mastic
- 1 teaspoon of mahleb
- 1 teaspoon of cinnamon
- 200 g dates
- 3 eggs
- 80 g crystal sugar
- 80 g thin semolina
- Add the yeast to a bowl with the water and stir properly with a whisk.
- Allow one minute to set.
- Add all the ingredients of the dough to the mixer’s bowl.
- Beat with the hook of the mixer until you get a proper and floppy dough.
- Cover with a kitchen towel and allow one hour to rest in a warm place of your house.
- Preheat convection oven to 200°
- Stir all ingredients for the filling inside a bowl.
- Remove the dough from the mixer’s bowl and separate it into three parts.
- Flatten the dough into sheets of 2 millimetres.
- Cut into squares 20x20 cm.
- Fill the centres of the squares with the filling.
- Fold opposite sides of each square towards its centre without covering all the surface of the filling.
- Then fold the same way the other two opposite sides of each square.
- Using a fork, press the angles to stick to each other.
- Bake in the oven for 25 minutes.