Tyropita Kourou is a cheese pie made with a type of phyllo which I would describe somewhat like tart dough.
Everybody loves a good lamb pie wrapped in puff pastry and this one is made with leftover lamb on the spit, a few days after Easter with the addition of leeks, spring onions, dill and graviera cheese, which is just delicious!
Eliopita, Eliotes or Eliopitakia are Cypriot olive pastries made either as a bread, as a roulade, as turnovers or a pie, to accompany a cup of coffee or tea.
Bourekia me kima is a type of fried or baked pastry made with flaky homemade phyllo and filled with cooked minced meat.
Cypriot Traditional Tahinopita is a Lenten or vegan sweet bread, which is very flavourful as it is filled with tahini, sugar and cinnamon.
Kattimerka, is a traditional pastry dessert, similar to pischies but instead of being fried, these are cooked in a traditional frying pan called sadji. Sadji resembles like the Arab Saj, however, unlike the Arab saj, which is dome shaped, the Cypriot sadji resembles more like a wok. You can use a wok or any non-stick sautéing pan.