S̆s̆epastés, Shshepastés

S̆s̆hepastés were very large pies, about half an oka (more than half a kilo) and were baked in the oven. Usually, Cypriots would eat them as a main meal on Lent days (fasting period) (Kypri - Protopapa 2003, 275). *S̆s̆epastes with a butternut squash filling were called kolokotés or kolokópittes (Kyprianou 1970). The filling of kolokotes would consist of a mixture of chopped red butternut squash, bulgur wheat, raisins, oil, onion and spices. In some villages they would add vermicelli, spearmint and fennel (Kypri - Protopapa 2003, 275-276). The pies with a filling consisting of greens were called hortópittes or horterés. They would contain greens such as wild spinach, chards, lapsánes, wild sorrels and other greens found in the fields. Similarly, s̆s̆epastes with wild spinach were called spanahópittes and those with wild cabbage (láhano) were called lahanópittes (Kypri - Protopapa 2003, 276). The filling of the pies with greens contained also bulgur wheat, raisins and onion (similar to the kolokotes filling). In the village of Tersephanou, women would prepare simple s̆s̆epastes pies by spreading sugar and cinnamon on a sheet of dough, then covering that with another sheet of dough and baking them for a short while in the oven (Kypri - Protopapa 2003, 277).