Tahinopita

Tahinopita (Greek: Ταχινόπιτα, Cypriot: Ταχινόπιττα) is a traditional Cypriot and Greek pastry made with tahini (sesame paste) and typically enjoyed during Lenten periods because it contains no dairy or eggs, making it fully vegan.

It can be either:

• A sweet bread or roll (like a cinnamon roll but with tahini),

• Or a flaky, phyllo-style pastry, depending on the region.

---

 In Cyprus:

• Tahinopita usually refers to a spiral or rolled pastry, filled with sweetened tahini, cinnamon, and sometimes raisins or nuts.

• Found in bakeries year-round, especially popular during Sarakosti (Lent).

• Often sold in large, round or oval shapes with a lightly crisp, golden crust.

---

 What’s in It?

 Typical Ingredients:

• Flour

• Water

• Yeast (or baking powder for quick versions)

• Sugar

• Salt

• Tahini

• Cinnamon

• Optional: orange zest, raisins, walnuts, or carob syrup

---

Flavor & Texture:

• Rich, nutty, and slightly sweet.

• Texture ranges from soft and chewy (yeasted dough) to crispy and layered (phyllo-style).

---

 Cultural Note:

• Tahinopita is symbolic of simplicity and fasting, reflecting Orthodox Christian traditions.

• Also seen as a street snack or bakery treat, not just religious food.

Traditional Cypriot Spiral Tahinopita (Ταχινόπιττα)

Makes:

6–8 individual spiral pastries or 1–2 large spirals

---

 Ingredients:

 For the Dough:

• 4 cups (500 g) all-purpose flour

• 1 packet (7 g) dry yeast (or 25 g fresh yeast)

• 1 cup (240 ml) warm water

• 2 tbsp sugar

• 1/4 tsp salt

• 1/4 cup (60 ml) vegetable oil or light olive oil

 For the Filling:

• 3/4 cup tahini

• 1/2 cup brown sugar or granulated sugar

• 1–2 tsp ground cinnamon

• 2 tbsp water (to loosen tahini)

• Optional: 1/4 cup raisins or crushed walnuts

 Optional Syrup Glaze (for a glossy finish):

• 1/4 cup sugar

• 1/4 cup water

• Few drops lemon juice

---

 Equipment:

• Rolling pin

• Baking sheet + parchment paper

• Small saucepan (optional, for syrup)

• Clean kitchen towel (for dough rising)

---

 Instructions:

1. Prepare the Dough:

1. In a large bowl, mix yeast, sugar, and warm water. Let sit 5–10 minutes until foamy.

2. Add oil and salt.

3. Gradually add flour, mixing and kneading until a soft, elastic dough forms (about 10 minutes by hand).

4. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

---

2. Prepare the Filling:

1. In a bowl, mix tahini, sugar, cinnamon, and a bit of water to make a thick but spreadable paste.

2. Add raisins or walnuts, if using.

---

3. Shape the Spirals:

1. Divide the dough into 6–8 equal pieces (or 2 large ones).

2. Roll each piece into a thin rectangle or oval (about 20–25 cm long).

3. Spread a thin layer of tahini filling evenly over each.

4. Roll up the dough lengthwise (like a jelly roll), then coil it into a spiral shape, tucking the end underneath.

5. Place on a parchment-lined baking tray.

---

4. Second Rise (Optional):

• Let the shaped spirals rest for 15–20 minutes to puff slightly.

---

5. Bake:

• Preheat oven to 180°C (350°F).

• Bake for 20–25 minutes, or until golden brown.

---

6. (Optional) Glaze with Syrup:

• Boil sugar, water, and lemon juice until slightly thickened.

• While spirals are still warm, brush lightly with syrup for a shiny finish.

---

 Serving Suggestions:

• Enjoy warm or at room temperature.

• Pairs beautifully with Greek coffee or herbal tea.

• Keeps well for 2–3 days in an airtight container.