Flaounes

Flaounes are Cypriot Easter pastries filled with halloumi and mint, baked until golden.

Flaounes belong to the Easter table in Cyprus, and households often bake them in the days before the holiday. The name is Greek, and every family has its own version, so the amount of cheese, mint and raisins changes from kitchen to kitchen. Halloumi is the cheese at the heart of the pastry, a firm, salty cheese that holds its shape when heated.

What it really is

The dough is a simple wheat dough made from flour, water and egg, rolled thin and cut into rounds. The filling is grated halloumi, chopped fresh mint and grated onion, with raisins added in some kitchens. The filling is wrapped in the dough, the edges are pressed closed, and the pies are baked until golden outside and hot through in the centre. The result is savoury, with the cheese and mint in front, and the raisins, when used, add a little sweetness.

How it's served

• Warm or at room temperature, cut into wedges or eaten whole.
• At Easter, as part of a shared table rather than as a single course.
• Eaten by hand, with the cheese soft in the middle while the pastry is still hot.

How to write it on the menu

• Name the cheese as halloumi, and say whether the filling also has raisins.
• Flag wheat in the dough, eggs in the dough and milk from the cheese.
• Say whether it is served warm, since the cheese softens most when hot.
• Mark it as vegetarian so guests who avoid meat can order it with confidence.