Tahinopita Recipes

Steps:

• Melt 6 tablespoons butter in small saucepan over medium-low heat. Whisk in the flour until smooth and cook, stirring constantly, for 2 minutes. Gradually pour in the milk, stirring constantly with a whisk or wooden spoon. Add the salt and nutmeg, stirring occasionally, until mixture is bubbly and thickened, 5 to 10 minutes.
• Mash the feta cheese with a fork in a bowl and stir in the grated kefalotiri, beaten eggs, and parsley. Pour in the hot white sauce and mix well.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Line the buttered baking dish with a sheet of phyllo dough and brush it with melted butter; keep the remaining phyllo sheets covered with plastic wrap while you work. Repeat with half of the phyllo sheets, brushing each sheet with butter, and letting them come up the sides of the baking dish. Pour in the cheese filling.
• Lay the remaining pastry sheets on top of the filling, brushing each with butter. Brush the top of the last sheet with butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from one end of the baking dish to the other.
• Bake in the preheated oven until the pastry is golden brown and crisp, about 45 minutes. Let stand for 5 minutes, then cut into squares and serve hot.

Steps:

• Preheat the oven to 350°F Oil an 8-by-8 inch square pan or a 9-inch round pan and dust thoroughly with flour.
• Sift together the flour, baking powder, salt, and cinnamon.
• Pour the tahini into a large mixing bowl and slowly drizzle in the orange juice while beating with an electric beater. Add the sugar and beat well for several minutes, until this mixture is smooth and lighter in color.
• Add the dry ingredients and continue mixing with the beaters. The dough will be thick like cookie dough, so you'll have to stop and clean the beaters out when they get bogged down! Be patient, it IS worth it. :-D When it's well mixed, knead in the raisins and walnuts, if using- they ARE tasty!
• Press the dough into the prepared pan, using a spatula or slightly moistened fingers to press the dough into place and smooth out the top.
• Bake for 35 to 38 minutes, until light golden brown on top- be sure it's baked through, but careful not to let it dry out. Let the cake rest in the pan for several minutes, then remove from the pan and cool on a wire rack.
• You have three options: eat the cake just like this (YUMMM), dust it lightly with powdered sugar, or, as Jennifer says, you can "be really Greek about it" and make a sugar syrup: Boil the sugar and water together in a small saucepan for about 10 minutes to form a slightly thick syrup. Drizzle the syrup liberally over the top of the cake and brush on the sides.
• Whichever way you decide, cut this edible Greek glory into squares or wedges and enjoy!

Steps:

• Preheat oven to 350 F (180C).
• If this cake is to be Lenten, then grease a loaf pan with olive oil, otherwise, use butter, and dust pan with flour.
• Prepare all dry ingredients in a bowl to have on hand.
• Beat tahini, sugar and orange rind until fluffy and creamy (about 8 minutes on high).
• Gradually add orange juice alternately with dry ingredients.
• Stir in walnuts and sultana raisins.
• Pour batter into prepared pan and bake for approximately 50-60 minutes (until tester comes out clean).