Breads

Tahinopita (Cypriot Tahini Swirl Bread)

The Quirky Foodster Team

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Servings

Ingredients

500 g (4 cups) Strong white flour
7 g (2.25 tsp) Instant yeast
60 g (1/4 cup + 1 tbsp) Sugar
280 ml (1.2 cups) Warm water
60 ml (1/4 cup) Olive oil
1 tsp Salt
200 g (3/4 cup) Tahini (for filling)
100 g (1/2 cup) Sugar (for filling)
1 tsp Ground cinnamon (for filling)

Method

Combine flour, yeast, sugar and salt in a large bowl.
Add warm water and olive oil, and knead for 10 minutes until smooth and elastic.
Cover and let rise in a warm place for 1 hour until doubled in size.
Roll the dough out into a large rectangle on a floured surface.
Mix tahini, sugar and cinnamon for the filling and spread evenly over the dough.
Roll the dough up tightly into a long log, then coil it into a spiral shape in a round baking tin.
Cover and let rise for a further 30 minutes.
Preheat oven to 180°C (350°F) and bake for 30-35 minutes until deep golden brown.
Cool for at least 15 minutes before slicing.

Introduction: A spiral-shaped sweet bread filled with tahini and sugar, tahinopita is a Lenten favourite since it contains
no dairy or eggs, making it suitable for Orthodox fasting periods while still delivering a rich, nutty
sweetness.

Cultural Background: A spiral-shaped sweet bread filled with tahini and sugar, tahinopita is a Lenten favourite since it contains
no dairy or eggs, making it suitable for Orthodox fasting periods while still delivering a rich, nutty
sweetness.

Variations: Vegetarian. Naturally vegan as traditionally prepared for Lenten fasting.

Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to a week.

Reheating: Warm slices briefly in a low oven or toaster for a freshly-baked texture.

Nutrition: Per serving: ~290 kcal, 7g protein, 12g fat, 40g carbohydrate.

FAQs

Q: Is this bread vegan?
A: Yes, naturally vegan and dairy-free, making it a traditional Lenten choice.

Q: Can I freeze it?
A: Yes, wrap tightly and freeze whole or in slices for up to 2 months.