Phyllo Pastry

Kourou phyllo dough is a flaky dough which is used to make sweet or savoury Greek pies or tarts. You can make big pies or individual pastries with your favourite pie filling.

Tyropitari pronounced Tee-rho-pee-TAH-ree, is a homemade Greek pastry filled with feta cheese and deep fried, which is served as an appetizer.

Milopita Bougatsa is a Greek Apple Pie, made with cooked apples and spices, which are then thickened with a semolina pudding and enclosed in phyllo.

Traditional Greek Baklavas (pronounced Mpah-klah-VHASS), is a delicious traditional dessert made of layers of crispy golden brown phyllo, filled with chopped nuts and bathed into scented honey syrup!

Baklavas Tart is a twist to the classic Greek baklavas dessert made with walnuts and topped with chocolate ganache.

Rolo me Phyllo Kourou is a twist of the traditional Greek meatloaf with hard boiled eggs. My addition is wrapping the meatloaf in homemade shortcrust pastry made with yoghurt, called “kourou”.

Halloumi Muffins are based on my Kypriaki Tyropita (a savoury halloumi cake) but made in muffin tins which are lined with phyllo pastry.

Agginaropita is a delicious Greek pie made with artichokes and leeks.  It is is great for lunch with a salad and leftovers can be eaten for breakfast or brunch.

 
Daktyla, also called daktyla kyrion (meaning ladies fingers) is the most popular Cypriot dessert made with phyllo which is very crisp and very juicy, filled with almonds, cinnamon and sugar.  They are fried and then drenched in syrup, scented with anthonero (orange blossom water), which make them irresistible.

Tyropita Kourou is a cheese pie made with a type of phyllo which I would describe somewhat like tart dough.