Greek Recipes

Greek and Cypriot recipes

Pasta Flora Athenian Style


  • 2 cups of flour (or more)
  • 1/2 tsp of baking powder
  • 2 tsp of corn starch
  • 6 tbsp of Cognac
  • 1/2 lb of unsalted butter
  • 1/2 cup of sugar
  • 2 eggs
  • 2 cups of caned apricots
  • 4 dried figs
  • 1/3 of cup raisins
  • Rind from 1 orange
  • 1 cup of apricot jam
  • 1 tbsp of lemon juice (optional)
  • 1/3 cup of orange juice
  • 1/4 tsp of salt
Pasta Flora Athenian Style

Pasta Flora Athenian Style


  • Using an electric mixer beat the butter until light and fluffy.
  • Add the sugar, 1 egg and the egg yolk from the other egg and 3 tbsp of
  • Cognac beating thoroughly.
  • Sift the flour with the salt and baking powder and add slowly to the butter mixture while beating on medium speed.
  • Remove the mixer bowl from the mixer and finish the dough by hand, adding enough flour to make a soft dough.
  • Knead well, cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  • Meanwhile, slice the apricots into uniform pieces and place in a non stick sauce pan.
  • Place the figs and raisins in a small bowl and soak them with the remaining 3 tbsp of Cognac until they are swollen.
  • Mince the figs and raisins and add them (Including any Cognac left from soaking) into the pan.
  • Add the corn starch along with the orange rind, apricot jam, orange juice and lemon juice (Optional) and stir to mix.
  • Stirring continuously cook over medium heat until it thickens.
  • Remove the sauce pan from the heat and let it cool down.
  • Remove the dough from the refrigerator and set aside about 1/3 to be used for the latticed top.
  • Place the remaining 2/3 of dough into your buttered baking pan, (round or a 9X12) and with your fingers (the dough is too soft to roll) press it evenly on the bottom and the sides.
  • Pour the filling into the dough-lined pan and spread everywhere in the pan evenly.
  • If the dough on the sides of the pan is over and above the filling, fold it in over the filling.
  • Divide the remaining dough into walnut-sized balls and roll each ball by hand into 1/2 inch strips.
  • With the strips make a lattice over the top of the pastry like is shown in the picture above.
  • Beat the remaining egg white lightly with a fork and brush the dough strips.
  • Bake in a preheated oven at 350 degrees Fahrenheit for about 45 minutes or until is golden in color.
  • Remove from the oven and cool in the pan.
  • Cut into 1-1/2-inch (or smaller) squares with a sharp knife and serve.


  • If you prefer, you can substitute the apricots and apricot jam with peaches and peach jam, strawberries and strawberry jam, and so on.
  • Slivered almonds may be added to the filling.

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