By Leila Thanopoulos


This one’s for the olive lovers. An ‘eliopita’ is a Cypriot olive pie which is made with basic components of the Mediterranean diet, such as olive oil, onion, flour, mint, and of course, olives!



No authentic Cypriot entree dish is complete without a dip of tahini, but it’s even better when it’s used in sweets and pastries like ‘Tahinopita’ an authentic Greek-Cypriot cake which contains no dairy or eggs,  yet is so savoury and sweet – a delicious tahini fusion!




Halloumi is a staple Greek-Cypriot cheese, crispy on the outside and soft on the inside. It’s a popular vegetarian substitute all over the world for burgers and souvlaki. However, ‘haloumopita’ changed the game in Cyprus. This salty cheese pie makes an appearance in a variety of sizes and is a speciality in local bakeries.







If you’re a cheese addict, and haloumi-only pies just don’t cut it, then an old fashioned Cypriot flaouna will satisfy your taste buds. A flaouna is a cheese-filled pastry with ground mahlepi in the dough, and garnished with sesame seeds. For all the cheese lovers, you’ll be excited to hear that this pastry contains a mix of graviera, halloumi, fresh anari, and/or kefalotyri cheese inside. Although they are readily available in local bakeries, they are traditionally prepared for consumption on Easter Sunday.


‘Pourekia Anaris’ 

A less known Greek-Cypriot cheese is ‘anari’, similar to ricotta cheese. This cheese is commonly used in fried pastries with hints of cinnamon and rosewater called ‘pourekia anaris.’ These pastries are ideal for sharing, thus making the perfect party starter.