Flaounopita by @cuisinovia

1h45

12 servings

🌾

500 g

All-purpose flour

🫙

4 g

Baking powder

🧂

3 g

Salt

🧀

100 g

Cream cheese

🧈

200 g

Unsalted butter

🫒

50 ml

Olive oil

🥣

450 g

Greek yoghurt

🥚

4 large + 3

Egg

🌱

14 g

Sesame seeds

🧀

200 g

Halloumi

🧀

200 g

Flouna cheese

🥛

300 g

Anari

🧀

100 g

Kefalotyri cheese

🌿

15 g

Fresh mint

🍇

100 g

Raisins

  1. Cut

    Cut four cross-shaped steam holes through the top crust with a knife. Bake for 60 to 70 minutes until deeply golden and set.

  2. Cool

    Remove the flaounopita from the oven and cool it on a wire rack for at least 15 minutes. Slice into 8 portions and serve warm or at room temperature.

  3. Knead
    • Olive oil
    • Greek yoghurt

    Add the olive oil and yoghurt and knead until you have a soft dough.

  4. Set

    Set the dough aside while you prepare the filling.

  5. Mix
    • Halloumi
    • Flouna cheese
    • Fresh mint

    In another large bowl, mix the halloumi, flouna cheese, anari, kefalotyri, chopped mint and raisins.

  6. Add
    • Greek yoghurt
    • Egg

    Add the yoghurt and eggs to the filling and mix well.

  7. Bake

    Take 600 g of the dough and use a rolling pin to roll out a rectangle to cover the base and sides of a buttered baking pan, about 23 x 33.

  8. Place

    Place the dough in the pan and add the filling.

  9. Roll

    Roll the second piece of dough and cover the pie.

  10. Sprinkle
    • Egg
    • Sesame seeds

    Brush with egg and sprinkle with sesame seeds.

  11. Step

    With a knife, make 4 cross-shaped holes in the dough.

  12. Bake

    Bake at 180 degrees fan, for 60-70 minutes.

Flaounopita by @cuisinovia

1h45

12 servings

🌾

500 g

All-purpose flour

🫙

4 g

Baking powder

🧂

3 g

Salt

🧀

100 g

Cream cheese

🧈

200 g

Unsalted butter

🫒

50 ml

Olive oil

🥣

450 g

Greek yoghurt

🥚

4 large + 3

Egg

🌱

14 g

Sesame seeds

🧀

200 g

Halloumi

🧀

200 g

Flouna cheese

🥛

300 g

Anari

🧀

100 g

Kefalotyri cheese

🌿

15 g

Fresh mint

🍇

100 g

Raisins

Preparation Steps

  1. Step 1/12

    Cut four cross-shaped steam holes through the top crust with a knife. Bake for 60 to 70 minutes until deeply golden and set.

    🔪knife
    🍳rectangular baking pan

  2. Step 2/12

    Remove the flaounopita from the oven and cool it on a wire rack for at least 15 minutes. Slice into 8 portions and serve warm or at room temperature.

    ✨wire rack
    🔪knife

  3. Step 3/12

    Add the olive oil and yoghurt and knead until you have a soft dough.

  4. Step 4/12

    Set the dough aside while you prepare the filling.

  5. Step 5/12

    In another large bowl, mix the halloumi, flouna cheese, anari, kefalotyri, chopped mint and raisins.

  6. Step 6/12

    Add the yoghurt and eggs to the filling and mix well.

  7. Step 7/12

    Take 600 g of the dough and use a rolling pin to roll out a rectangle to cover the base and sides of a buttered baking pan, about 23 x 33.

  8. Step 8/12

    Place the dough in the pan and add the filling.

  9. Step 9/12

    Roll the second piece of dough and cover the pie.

  10. Step 10/12

    Brush with egg and sprinkle with sesame seeds.

  11. Step 11/12

    With a knife, make 4 cross-shaped holes in the dough.

  12. Step 12/12

    Bake at 180 degrees fan, for 60-70 minutes.

Composition

Ingredients

Types

Grains, Leavening agents, Seasonings, Dairy, Fats, Eggs, Seeds, Cheese, Herbs, Dried fruit

Ingredients

All-purpose flour, Baking powder, Salt, Cream cheese, Unsalted butter, Olive oil, Greek yoghurt, Egg, Sesame seeds, Halloumi, Flouna cheese, Anari, Kefalotyri cheese, Fresh mint, Raisins

Notes

All-purpose flour (Mitsides brand), Greek yoghurt (strained, for the dough), Egg (for brushing, large, for the filling), Sesame seeds (for sprinkling), Halloumi (grated), Flouna cheese (grated, or edam or gouda cheese), Anari (fresh unsalted, crushed with a fork, or ricotta), Kefalotyri cheese (grated, or pecorino), Fresh mint (finely chopped)

Allergens

Gluten, Milk, Egg, Sesame

Dietetics

Dietary regimen

Vegetarian

Calories

690 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 57g, Fat: 40g, Fiber: 2.8g, Sugars: 11g

Nutritional Information

Minerals

Calcium: 660mg, Sodium: 980mg, Iron: 2.5mg, Potassium: 240mg

Vitamins

Vitamin A: 390µg RAE, Vitamin B12: 1.5µg, Vitamin D: 1.1µg, Vitamin E: 2.2mg

Preparation

Time Information

Preparation

40 minutes

Cooking

1 hour 5 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

large mixing bowl, measuring spoons, kitchen scale, box grater, fork, rolling pin, rectangular baking pan, pastry brush, knife, wire rack

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Snack, Side Dish, Breakfast

Occasions

Easter, Greek Easter, Holiday meal, Brunch, Family gathering

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Cypriot, Greek

Geographic

Cyprus, Eastern Mediterranean

Various

Aspect

Texture

Flaky, Buttery, Crisp, Creamy, Chewy

Flavors

Savory, Salty, Tangy, Herbal, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Keep covered in an airtight container,Store in a cool, dry place), fridge : 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat slices in the oven before serving if desired), freezer : 2 months (Wrap individual cooled slices tightly,Place wrapped slices in a freezer-safe airtight container,Thaw overnight in the refrigerator before reheating)