Breads, Pies & Pastries Archives - Copper Olive Kitchen

Roast red grapes until they split, then bake them on puff pastry with ricotta and feta. A sweet-salty tart ready in about 50 minutes.

Galaktoboureko Custard Pie with Lemon-Cinnamon Syrup

Bake semolina custard between buttered phyllo and soak it in cool lemon-cinnamon syrup. Serves 12 and keeps well in the fridge for up to 3 days.

Bake a Tinos artichoke and feta pie with crisp phyllo, dill and lemon. About 95 minutes, and the leftovers reheat well the next day.

Bake Cretan kalitsounia with soft mizithra, honey and mint in an olive oil dough. Makes 16 pastries with a golden crust and a creamy center.

Pan-fry Cretan sfakianopita: thin olive oil dough folded around fresh myzithra, finished with thyme honey. Makes 6 pies in about 70 minutes.

Bake a Kefalonian meat pie with beef, chicken, rice and kefalotyri in an olive oil crust. Serves 12 and slices cleanly after a short rest.

Bake Kimolos ladenia, a Greek olive oil flatbread topped with grated tomato, red onion and oregano. Only 25 minutes of hands-on work, and it’s vegan.

Bake Cretan boureki with thin courgette and potato slices, ricotta, feta and mint. No pastry needed, and it tastes good warm or at room temperature.

Bake portokalopita, a Greek orange phyllo cake made with torn phyllo sheets and soaked in warm orange syrup, for a soft, moist crumb.

Bake Greek olive oil biscuits, ladokouloura, with orange zest and cinnamon in about 38 minutes for a not-too-sweet cookie that keeps well all week.