Hilary, I had forgotten that in Greece you don't make 'flaounes'. During the Lent period
The milk from sheep/goats was not made into halloumi but instead into 'diri=cheese' a cylindrical shape much like Metzovo cheese. It would be allowed to dry and mature and during the Holy Week it would be grated by hand. It was an arduous job. Now of course there are electric graters. The eggs were also saved so the grated cheese , the eggs, salt, baking powder and fresh chopped mint were mixed in a big bowl and left overnight. The dough was made the next day then rolled out into squares and filled with the cheese mixture. Left to rise and when deemed ok put in the oven to cook. My sister and my cousins still do this every Easter but can not try their handy work because they are still fasting. I get to judge the flaounes as I am a lapsed G ,Ortodox.