On Holy Thursday or Holy Saturday, tradition demands freshly baked “flaounes”. Match this delicious, Cypriot, traditional treat with a glass of Commandaria from “Oenou Yi – Ktima Vassiliades” and you won’t regret it!



  • 1 kg of village cheese, well washed and grated
  • 12 eggs
  • fresh mint, chopped
  • raisins (optional)
  • cinnamon


  • 1 kg of village flour
  • 1 glass of peanut oil
  • ground mastic and mehlepi
  • sourdough, the size of an egg
  • pinch of salt


  1. Mix the stuffing ingredients well from the night before. Leave them covered in a basin, in room temperature.
  2. Mix all the dough ingredients together well. Knead until the dough does not stick to your hands.
  3. Let the dough covered for one to two hours somewhere warm to rise. Cracks will appear.
  4. When the dough is ready, open mini pies, place 1-2 tablespoons of the filling in the middle (smooth it with the back of the spoon) and close them into triangle or square pockets, pressing the corners with a fork.
  5. Bake in a preheated oven at 180°C for 30-40 minutes.
  6. Match this delicious, Cypriot, traditional treat with a glass of Commandaria from “Oenou Yi – Ktima Vassiliades” is their always faithful partner!

*Οι συνταγές της ιστοσελίδας είναι ενδεικτικές και τα πιάτα δεν σερβίρονται στο «εστιατόριο ΠΛΑΓΙΑ» του οινοποιείου.