Pasta Flora

pasta flora

Greek society

The Greeks were the pioneers in so many fields – athletics, astronomy, biology, philosophy, theatre, geography, medicine among others – that it is easy to take them for granted, to see their achievements as simply part of the human make-up.  But what makes us modern  today frequently stems from the Greek experience.  With the Greeks, Western literature began on an unparalleled high with Homer,  still being translated anew today.  With the Greeks Western medicine, with its Hippocratic oath, began, as did Western theatre (and so, by extension, cinema).  With the Greeks formal mathematics, astronomy and geography emerged for the first time.  Competitive sport, too, first sprang up in recognizable form in Ancient Greece.

The Greeks were not omniscient or infallible.  In early years they borrowed what they needed from their older, often richer neighbours.  They were certainly not the richest or most powerful people in the ancient world, but they influenced those who were, including the Romans later.  Greek life, which centered on the polis, the often tiny city-state, was simple but lived with passionate vigour in a spirit of keenest competition.  “Nothing in excess”, the god Apollo’s famous maxim, was needed in a turbulent world in which men often sought everything in excess.  The Greek world had its dark sides.  Women were excluded, at least in the classical period, from all public life.  And male citizens’ frugal leisure depended on the labour of slaves, whose status was seldom questioned even by philosophers.  But women and slaves were no freer in many comparable societies, at the time or later, that have never begun to rival the Greeks’ contribution to human achievements in so many spheres. extract taken from here

Pasta Flora


Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

8 to 10 pieces


  • 280gr (9oz) unsalted butter
  • ½ cup white sugar
  • 3 cups all purpose flour
  • 1 egg
  • ¼ cup Greek Metaxa or cognac
  • 1 teaspoon baking powder
  • 1 grated rind of one lemon
  • 500gr (1 pound) apricot marmalade or jam


  1. In the bowl of a food processor we add the flour, sugar, butter, egg, Metaxa, baking powder and rind and we process for 2 to 3 seconds or till the ingredients form into dough.
  2. We butter a 30cm (9 inch) tart pan. We press three quarters of the dough at the bottom and up the sides of the tart pan. We spread carefully the marmalade at the bottom of the dough. With the rest of the dough we form (approximately) 10cm length X 1cm width ropes and we put in a lattice pattern on top of the marmalade. They don’t have to be the work of an artist because while baking the dough will correct its shape and the end result will be nice and impressive.
  3. We bake our pasta flora in a 180*C (350*F) for 45 minutes or till dough has browned nicely.
  4. We take it out of the oven and we leave to cool completely before serving.


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