Halloumi Muffins are based on my Kypriaki Tyropita (a savoury halloumi cake) but made in muffin tins which are lined with phyllo pastry.
Yesterday was the First Greek Food Bloggers’ Camp here in Athens and this gave us a chance to meet old friends and make new ones. In the picture with two dear friends, Marianna and Katerina, who both blog in English, so if you haven’t met them yet please visit their blogs to meet two wonderful persons.
After the welcoming, each blogger had 3 minutes each to present themselves and their work, if they liked and other Greek bloggers who could not attend had the chance to present themselves, through Skype.
The camp started at 09:30 and ended around 18:30 and I can tell you we did not realize how the time passed as everything was so interesting.
Alexandros Sakkas, writer, wine taster and wine critic, talked to us about wine pairing with food.
Two Greek Chefs, Dina Nikolaou and Alexandros Papandreou, talked to us about food plating styling.
Panagiotis Beltzinitis, food photographer, showed us the basics on food photography and finally Eftychis Bletsas, a cook himself, blogger, author of cookbooks, T.V. cooking show persona, talked to us about the “does” and “don’ts” infron of a T.V. camera, if and when we are invited at a T.V. show.
Finaly, lawyer Vassilis Sotiropoulos, talked to us about various matters relating to blogging such as copyrights etc.
In between we had a break and tasted all the wonderful dishes and then a break to take some photos which will be published in two food magazines, gastronomos and gourmet.
There was lots of food and drinks. Apart from the catering, we also prepared anything we liked, so had had the chance to taste what the bloggers also cook.
The hosts spoiled us with wonderful gifts from sponsors (cooking gadgets from cookshop, cook books, wines, spices, olive oil and more) and the bloggers who took gifts, exchanged them with other bloggers, so we all left with full hands.
As I said before, the bloggers brought along whatever they liked.
I made two Cypriot recipes which will be included in my cookbook. I have updated the post with the Cypriot Cookies with some new pictures.
The second recipe is a twist of the Tyropita we make in Cyprus.
The idea of lining the muffin tin with phyllo was an original idea of mine several years ago, when I made a Sweet tyropita (Cheese Pie).
The idea was not to use muffin cases but in the end I put them in the muffin cases for a better presentation and to avoid greasing our hands.
- 400 grams grated halloumi
- 500 grams self-raising flour
- 5 large eggs
- 1 can of evaporated milk (410 grams)
- 1 cup good quality olive oil or vegetable oil
- 5 - 6 tablespoons of dried mint
- 12 phyllo sheets
- ½ cup olive oil for brushing
- Brush your muffin tins with olive oil.
- Cut each phyllo into 4 equal parts. Brush each one with olive oil, fold it in the middle and line your muffin tins.
- In a big bowl whisk the eggs (no mixer required), add the grated cheese, the oil, milk, dried mint (be generous with it) and the flour.
- Mix it with a spoon until it resembles the texture of a cake.
- Spoon a heaped tablespoon on the mixture into the muffin phyllo cups.
- Preheat oven at 180oC / 350oF and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
Nutrition InformationYield 36 Serving Size 1
Amount Per Serving Calories 218Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 38mgSodium 303mgCarbohydrates 17gFiber 1gSugar 1gProtein 6g
Kopiaste and Kali Orexi,