Tahinopita (plural tahinopites) is a Cypriot Lenten Bread, filled with tahini, sugar and cinnamon.
In the title I stress the word “Cypriot” Tahinopita because I searched the web for information about the Cypriot tahinopita(tahini bread) but could not find this recipe anywhere.
The only recipe I found was a Greek cake made with tahini and 90% of the recipes found were exactly the same (copy – paste) from someone who originally wrote it and the others just copied it.
I had to make a few phone calls to my sisters in Cyprus who did not have a recipe themselves but they asked other relatives and found out a recipe which they gave me.
The traditional Tahinopita we make in Cyprus is layers of phyllo dough and in between each phyllo there is the a tahini mixture with sugar and cinnamon.
In Cyprus these were street food and I remember back when we used to buy tahinopita at school, from street vendors who had a three or four wheeled cart which was covered with a sort of a window dressing and sold them in the crowded parts of the city.
Nowadays you can find them anywhere, in supermarkets, mini markets, confectioneries, bakeries etc. I am not sure if there are any street vendors any more because I have been away from Cyprus for many years and during my visits there I have never seen any.
This is a great breakfast pie, or snack with a very spicy flavour and very nutritious as well. It is “strict fasting” or “Lenten”, meaning it contains no dairy, eggs, or oil and is suitable for “fasting” days in the Orthodox Church. Very satisfying with a cup of your favourite coffee.
You will find the recipe in my cookbook “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!”
Kopiaste and Kali Orexi,