
They can be enjoyed plain with cheese and olives, or with a sprinkle of sugar and cinnamon, or drizzled with honey, or served with grape spoon sweet for a delightful treat.
Tiganopites are crispy pies without filling, typically made with leftover dough from mizithropites and bougatsa. They can be enjoyed plain with cheese and olives, or with a sprinkle of sugar and cinnamon, or drizzled with honey, or served with grape spoon sweet for a delightful treat.
Ingredients:
- 1 kilogram of all-purpose flour
- A pinch of salt
- 1/4 wine glass of olive oil
- 3/4 wine glass of raki
- Juice from a small lemon
- Water, approximately 1 glass (as needed)
Procedure:
- Prepare the dough: Put the flour in a bowl, and create a small well in the centre. Pour in the olive oil, raki, lemon juice, and a pinch of salt. Mix the ingredients together, gradually adding water as needed, until a smooth and pliable dough forms. Knead the dough until it reaches a medium consistency that does not stick to your hands. Cover the dough with a clean cloth and allow it to rest for about an hour.
- Roll out the phyllo sheet: Using a rolling pin, roll out the dough into a thin sheet. Cut the dough into desired shapes, such as round shapes, triangles, or squares.
- Fry the pies: Heat olive oil in a frying pan over medium heat. Once the oil is hot, carefully add the pies and fry for 1 to 2 minutes on each side, or until they are golden brown and crispy.
Lena Igoumenaki
President of the Cretan Cuisine Festival Association
Cretan Cuisine Festival

Mizithropites: Authentic Cretan Pies

Meat cake

Chania Boureki or Courgette Boureki

Topia (Balls)

The Traditional 'Bread of the Year'

Snails with Broad Beans and Artichokes

Cretan Ospriada or Palikaria (A Legume Dish)

Chickpeas with Wild Leeks, Flour and Lemon Sauce

Pies with ‘Yachnera’ Greens

Fennel Pie
Sfakian Pie or Sfakianopita
Biscuits with Sesame Seeds
Sweet Rice Pie or 'Tzoulamas'

Apostoli White-Eyed Bean

Almond-Infused Goat Dish with Fennel: A Fresh Delight

Lazarosavato

The Holy Week Sourdough

Nerati Mizithropita

Easter Eggs

Kalikota

Stuffed Courgette Flowers

Stuffed Vine Leaves
Cracked Wheat and Snails

Chochli Boubouristi (Snails Face Down)

Mangiri

Symian Bean

Cretan Pilaf

Rethymno Water Pies

Xerotigana

Agnopites

Patoudo

Safidota

Kakavia (Fish Soup)

Cretan Greek salad

The Sweet Bounty of the Cretan Harvest

Okra and Unripe Grape

Kapriko

Discovering and Cooking Asphodelaceae: A Taste of Local Cuisine

Moustokouloura

Pie with 'Yachnera' Greens: Baked to Perfection

Pumpkin Stifado

Sweet Pumpkin Pies with Raki Leaves (Oven)

Xinochondros: Sour Bulgur Pasta

Prickly Pear or Indian Fig

Black Bryony
Tahini Soup without Oil

Chylofta with Milk

Tyrozouli or Cretan Home Cheese

Pickled Tassel Hyacinth
Sourdough Dagoulakia

Quince Confection
Delicious Homemade Treat with Lemon Blossoms
Dietary Practices in 17th Century Crete

Lychnarakia

Lazarakia

Kalitsounia from Chania

Apaki with Xinohondros and Vegetables

Chickpeas with Yachnera: A Delightful Dish

Gastrin

Fotokollyva

Dyeing Easter Eggs with Madder Root and Flower Blossoms

Biza or Manarolia Stew with Eggplants