A traditional Lenten spiral pie made with a tahini-filled pastry dough, sweetened with grape molasses and spiced with cinnamon — completely vegan and deeply satisfying.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: round baking tray
Garnishes: sesame seeds, cinnamon dusting
Accompaniments: Cypriot coffee
Instructions
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1
Make dough: combine flour, salt, warm water, and olive oil. Knead until smooth. Rest 30 minutes.
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2
Mix tahini with grape molasses, cinnamon, and sugar to make the filling.
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3
Roll dough into a large thin rectangle. Spread tahini filling evenly over the surface.
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4
Roll up tightly into a long log, then coil into a spiral shape on a greased baking sheet.
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5
Brush the top with a little water and sprinkle generously with sesame seeds.
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6
Bake at 180°C for 35-40 minutes until golden brown. Cool before slicing.
Did You Know?
This pie is the star of Cypriot Lenten baking — proof that vegan desserts have been delicious in the Mediterranean for centuries.
Chef's Notes
Equipment Tips
- rolling pin
- large baking sheet
- mixing bowl
Garnishing
sesame seeds, cinnamon dusting
Accompaniments
Cypriot coffee
The Story Behind Ταχινόπιτα
Tahinopita emerged from the Orthodox fasting tradition, when dairy, eggs, and meat were forbidden for weeks. Cypriot bakers created this rich, satisfying pie using tahini and grape molasses as substitutes. It remains deeply associated with Clean Monday and the Lenten season.
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