Flaounes - Greek-Cypriot Easter Cheese Pies
If there’s one thing I eat every year for the Greek Orthodox Easter, it is these sweet and savoury cheese pies known as flaounes in Greek. Traditionally made with Flaouna cheese—which can be hard to find—you can substitute it with a mix of halloumi and cheddar or Kefalograviera and Kefalotyri. Try to find Mastic and Mehlebi if you can, as they add a distinct aroma to the pies! Best for sharing with family and friends.
Ingredients
1.2kg of flouna cheese, grated
60g fresh mint, chopped
200g raisins
10 large eggs
150g self raising flour
1 tsp baking powder
1 tsp ground mastic
1 tsp ground mehlebi
For the dough:600ml tepid water
20g yeast
100g sugar
1kg plain flour
1 tsp ground mastic
1 tsp ground mehlebi
Extra plain flour for flouring surfaces, Veg oil for greasing; sesame seeds and egg wash
2-2.5 hours to prepare and bake | Makes approx 26 pies
Method
For the cheese pie filling, combine all the ingredients listed above in a massive bowl, making sure to mix until well combined.
For the dough, whisk the yeast and sugar in the tepid water. Add the plain flour and mix with a wooden spoon.
By hand or using a standing mixer, knead the dough for 2 minutes, half way through adding the ground mastic and mehlebi.
On a floured surface, roll the dough into a ball and add back to the bowl. Cover and leave to double in size for an hour.
Divide the dough into even balls of approx 26. With greased hands, roll out the dough and sprinkle sesame seeds. Carefully flip the flattened dough and add 2-3 tbsp of the cheese mixture.
Preheat the oven to 180 degrees Celsius fan. Fold in the dough to form a triangle shape, leaving the middle uncovered. Repeat with the rest of the mixture.
Add to pre-greased baking trays if baking all and once, and bake for 25-30 minutes until golden on top.
