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Today is a day we celebrate in Greece by cooking or baking anything with cheese and so it is called Tyrini (tyri = cheese) and as it is always on a Sunday we call it Cheesy Sunday. Just like carnival is celebrated by eating all the meat before lent (carne levare meaning remove all meat) the last day before lent we have to clean out all the dairy products so as from tomorrow and for forty nine days according to Orthodox religion we have to abstain from eating meat and dairy products.

In Cyprus some of the dishes we usually prepare on Tyrini are ravioles and flaounes.

I have written about these two dishes in the past but as I prepared them as well today, I think it was worth mentioning them as they were written when I started blogging and I am sure most of my blogger friends did not have the chance to see them. We all love ravioles in my family and as the children were asking me to make them, there was no way I would not make them today for them.

The only thing I changed from the traditional recipe was to give them a different shape. I cut round circles with a mold, added the cheese filling in the middle and folded it to form a half moon. Then I joined the two ends and then the one on top. All the rest was the same.

Yesterday I visited a Greek site called Cook the Book which is written by a friend of mine who lives in Agrinio. I saw that she had made trahanopita, a pie which is a bit unusual even for us in Greece. Its main ingredient is trahanas, which is cracked wheat boiled with milk and it is then dried and preserved and used mainly to make trahanas soup or savory pies. I had heard of trahanopita on cooking shows but have never eaten it before so I thought it would be both appropriate for today as the other ingredient used is cheese as well as for an event called Live Strong with a taste of yellow.

Live Strong with a taste of yellow, 2008 , hosted by Barbara, of winosandfoodies.com, is an event about sharing cancer experiences and telling stories of their support for their friends or family experiencing cancer.

This year a second element has been added to this event which is a photo competition. So, if you haven’t heard of it yet you still have a lot of time to prepare something for this event.

I am sure that each and every one of you have suffered the loss of a relative or someone close to you who have been hit by this illness. Personally, my father-in-law and brother-in-law died of cancer.

The food we have to prepare for this event must be yellow and my main recipe as well as the other ones I have prepared today are all yellow.

I have not changed anything from my friend’s recipe except the trahanas I used was Cypriot and this might have changed the taste a bit. I only had 200 grams of feta, so I added some halloumi cheese as well and I did not use as much of butter or margarine as stated in the recipe but merely used 1 teaspoon of butter in the cream and for greasing the tin. However, this savory pie was delicious.

If you would like to make this pie, I am sure you can find trahanas (ask for sour trahanas) at stores selling Greek or Cypriot Products.


This pita can be made like tyropita by using either home made phyllo or store bought.  In each case, each phyllo 5 – 6 layers, should be brushed with butter, then the filling is added and another layer of 4 – 5 buttered phyllos and baked until golden brown.

Trahanopita, Greek Traditional Pie

Preparation time: 30 minutes
Baking time: 1 hour


  • 3 cups of sweet or sour trahanas (I used sour)
  • 1 1/2 litres of full fat milk
  • 3 eggs
  • 250 gr. feta cheese
  • 100 grams of butter or margarine
  • olive oil
  • bread crumbs



  1. Boil milk on high heat and add the trahanas. Lower heat and stir for about 10 minutes until it becomes creamy.
  2. Add butter and remove from heat to cool down.
  3. Preheat oven at 200 degrees Centigrade (do not use air) .
  4. Beat eggs and add to mixture together with crumbled feta. Taste and add salt if needed.
  5. Grease a big baking tin  40 x 33 cm and sprinkle the bread crumbs. Empty mixture and sprinkle about a spoonful of olive oil over the mixture.  (As my friend states, the pie must be very thin about 2 cm high and that makes it even better).
  6. Bake in a preheated oven to 180o C for about one hour or until golden brown on top.

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12 Responses

  1. Bellini Valli

    I wopuld have to come to Greece to try this recipe sis. I don’t believe we would have the ingredients inb our small town..they would in Montreal, Toronto or Vancouver I am sure of it!!It does look delicious!!!! 😀 and for a great cause as well. Thanks for bringing this cause to our attention:D

  2. Ivy

    You are welcome sis, I wish you were here to taste it.

  3. Peter G

    Its great to see you are blogging about these traditional foods Ivy. I’d never heard of “trahanopita”…interesting. And thanks for bringing this cause to our attention.

  4. Emiline

    Wow, this is boggling my mind. We truly live in different worlds. I’ve never heard of these things.
    They sound delicious. I’m all about a day that celebrates cheese.

  5. a kelly

    Hello Ivy,
    I’ve been checking out your blog for a few days, enjoying your recipes and stories about your life in Greece.
    I’m first generation Canadian. My parents were from Northern Greece. So your food brings back many memories of family times. Sadly both of my parents and many relatives are gone now and I want to rediscover some of the traditional foods.
    But the big problem I have is food allergies, the worst one being wheat! I complain that all I can eat is vegetables, fruit…and BEANS! WHITE BEANS. I joked that I am back to eating as if I stayed in the “village”! So I was intrigued when I read your bean recipes and talked about how they ate beans everyday and meat once a week. For a long while I couldn’t eat meat or cheese at all, either.
    I grew up on good home cooking, but we were in the food industry and I think all the junk food has really affected me.
    So enough about me…I love, love, love your blog and until I can take a trip to Greece…I will enjoy blog traveling and your tasty pictures which will give me absolutely NO allergic reactions to watch!
    Many thanks
    Alex (Alexsandra)

  6. Ivy

    Peter, I am very happy that I can contribute just a little bit to keep some of our traditions alive.

    Emiline, this is the good thing about blogging, we get to know a lot about other people and cultures. I know I have learned a lot from other bloggers as well.

    Alex, welcome or Kopiaste to Greece. I hope you will be a regular here and as I said to Peter G, who is Greek but lives in Australia, I am trying to keep some traditions alive. I am learning a lot of things in the course of blogging as most things I did not know as well.
    Please tell me from what part of Northern Greece you are. I have a big surprise for you. I have visited Northern Greece a few days ago and I am hoping that through my experience and camera you will enjoy together with all my other friends and readers, a virtual trip to your home country.

  7. Pixie

    Ivy, your family is so lucky to have you! I really need to get back to using that pasta machine. Also, need to have a good think about a recipe for the cancer event.

  8. Cakelaw

    Thanks for the info on Cheesy Sunday – it was very interesting. The trahanopita looks good – and your ravioli, just devine!

  9. Rosie

    Hi Ivy, it is so lovely to learn about your traditional foods!! 😀 Great to read about Cheesy Sunday too.. As cakelaw says and I second your trahanopita and your ravioli, just look divine!

    Rosie x

  10. Passionate baker...& beyond

    Hi there Ivy…love the window to raditional food that you’ve opened. Amazing to discover there’s so many facets to food! This does sound great, & is a beautiful etry for Barbara’s. I’m waiting for my Livestrong band, & then will set to work. I loved your Cheesy Sunday! Have a GREAT day!! Lol

  11. Barbara

    Hi Ivy, I’m sorry I haven’t been by earlier to say thank you for supporting LiveSTRONG With A Taste Of Yellow.Cheesy Sunday sounds like celebration I would like.

  12. Ivy

    Thanks Barbara for organizing this and I hope that you had a lot of participations.