Bourekia me kima is a type of fried or baked pastry made with flaky homemade phyllo and filled with cooked minced meat.
Pites-Pies-Tarts-Galettes
Cypriot Traditional Tahinopita is a Lenten or vegan sweet bread, which is very flavourful as it is filled with tahini, sugar and cinnamon.
Kotopita is an easy chicken pie and when made with puff pastry it is even easier. In the chicken filling I add some vegetables which are bound together with a bechamel sauce.
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.
Tyropita (pronounced Ti-ROH-pee-tah) is usually made made with layers of buttered phyllo and filled with feta. In this Tyropita I used Kataifi and five different kind of cheeses. You can add only feta if you prefer and other cheese that melt well when baking.
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.