These Cypriot Cheese Cakes are traditionally served at Easter though they are lovely all year round and make great picnic food. The recipe is from Gilli Davies’s ” The Taste of Cyprus”.
First make the dough. Sift the strong flour into a large bowl. Stir in the yeast, salt and sugar. Add the oil and enough water to make a firm dough then knead for at least 5 minutes. Put into a polythene bag and leave to rise in a warm place for an hour.
Make the filling. Coarsely grate the cheeses and add the flour and baking powder. Gradually stir in the mint and beaten eggs until you have a stiffish paste.
Preheat Oven to 230 C 210 Fan Gas 8.
Divide the dough into egg sized pieces and roll into 4" discs. Put a generous tablespoon of filling into the centre of each disc and spread slightly. Pull the dough up at at least 3 points to make a triangle of 4 points to make a square. Press the corners together and seal. Leave to rise again.
Just before baking brush with beaten egg and sprinkle over some sesame seeds.
Bake for 12-15 minutes until the cheese filling has puffed up and the pastry is golden. Serve warm or cold.