A taste of the Greek islands

Cycladic Watermelon Pie

700g watermelon crumbled, without the pips

100g all-purpose flour

1 tablespoon honey

½ teaspoon cinnamon

1 pinch of salt

Olive oil

Sesame seeds

To serve

Ice cream

Line a round baking pan with parchment paper with a diameter of 20-22 cm. The parchment paper will help the pie to come out of the pan more easily after baking. Preheat oven to 180C.

In a bowl, crush the watermelon with your fingers until it becomes small pieces and enough juice comes out. If the watermelon is not seedless, remove the seeds.

Add the flour, honey, cinnamon and salt into the bowl. Mix thoroughly.

Then brush the parchment paper on the baking pan with olive oil and sprinkle with sesame seeds.

Pour the watermelon mixture evenly into the baking pan. The mixture should be 1-2 cm thick, to have a thin body and crispy crust.

Drizzle the surface with olive oil and sprinkle with the sesame seeds.

Bake at 180C for 1/2 hour to 40 minutes or until golden brown.

Remove the pie from the oven and let it rest for 10 minutes.

Serve with ice cream hot or cold (chilled in the fridge).

Mykonos Onion Pie

For the pastry

6 sheets of phyllo pastry

100g olive oil

For the filling

3 medium onions, dried, finely chopped

1 tablespoon olive oil

1/3 tsp salt

1 kg Mykonos cheese or mix of soft island cheeses (mizithra, anthotyro, feta)

3 medium eggs

3 spring onions, finely chopped

70g (2 nests) fides pasta

3 tablespoons fresh dill, finely chopped

3 tablespoons parsley, finely chopped

1 teaspoon freshly ground pepper

For brushing the leaves

1 tablespoon flour with 1 tablespoon oil and 2 tablespoons water

For the filling: In a frying pan, sauté the onion along with 1 tablespoon olive oil and salt. Stir until onion caramelises.

In a large bowl, crumble the cheeses with hands, after removing the liquid from the package.

Beat the eggs in a bowl and add the cheese.

In the same bowl, add all the ingredients of the recipe: caramelised onion, spring onions, crushed pasta, dill, parsley and pepper.

Mix well with a serving spoon.

For preparation/baking: Line a round baking pan with 24cm diameter parchment paper. The parchment paper will help the pie to come out of the pan more easily after baking. Preheat oven to 170C.

Place two sheets inside the baking pan. The first 2 (two) sheets, as well as the next ones, should protrude from the pan.

Sprinkle the first leaves with olive oil.

Repeat the procedure with the next 2 (two) sheets, which should be placed crosswise.

Keep the last two sheets without oiling them.

For finishing: Pour the onion pie mixture into the baking pan with the leaves. Place the last sheets on top (crosswise), closing the pie like a stopper.

Then close the edges around the pan, thus creating a bun. Additionally, sprinkle the leaves with olive oil.

Prepare the mixture for spreading. Beat 1 tablespoon flour with 1 tablespoon oil and 2 tablespoons water. This mixture will gives an effect on the phyllo of a village pie.

Spread the mixture evenly over the pie and pierce lightly with a fork all around.

Bake at 170C for 1 hour or until golden brown. Remove the pie from the oven and let it cool.

Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/