Bourekia is a pastry made with a thin flaky phyllo, and are filled with anari which is the Cypriot name of the cheese, which is similar to anthotyros or ricotta. Anari is a white soft whey cheese which is produced when making halloumi or kefalotyri. It has a delicate, creamy flavour, slightly sweet, …
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.
Kolokotes (singular kolokoti, pr. Koh-loh-ko-TES), are traditional Cypriot pastries, similar to turnovers, calzone, empanadas, boureki or pies, made with squash or pumpkin.
Spanakopita (Greek “σπανάκι + πίτα”, spinach + pie) is a Greek pastry with a filling of spinach, feta cheese (sometimes in combination with anthotyro, which is a soft white cheese similar to ricotta, onions or green onions, eggs, herbs and seasoning.
This homemade flaky butter phyllo is a simplified way of making dough similar to puff pastry, which makes it ideal for Greek Pites (pies).