Kalitsounia are not something you will find in an Ionian kitchen. They are distinctly Cretean tradition and each region of Crete has it’s own recipe and filling. Most commonly, these little pies are filled with cheese and mint (especially at Easter time) or with aromatic wild greens and herbs.
Eggplant is not a common filling, but it is a delicious one that I tried on our last visit to Chania. The tip is to roast the eggplants in the oven, well ahead of when you want to make this dish and let them strain away their excess juices, preferably overnight. This will avoid a soggy mess in your frying pan.
The pastry itself also has a Cretan touch, with the addition of a little ouzo or raki. While it takes a little work, opening the filo can be therapeutic. If you are a person that finds solace in baking, then this is a recipe for you!
Kalitsounia with eggplant
Καλιτσουνια με μελιτζάνες
Ingredients
- 2 tea cup Flour
- 1/2 tsp Sea salt
- 1 tsp Greek wine vinegar
- 2 tbsp Extra virgin olive oil
- 1 tbsp Ouzo or raki
- 3/4 tea cup Warm water
- 6 medium Eggplants
- 1/2 wine glass Hard cheese grated (pecorino, kefalograveria, ladotiri)
- 1/2 wine glass Feta crumbled (DOC Sheep/Goat milk feta)
- 1 egg beaten
Instructions
For the filo
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For the filo, place flour in large bowl and make a well, adding the salt, vinegar, olive oil and ouzo or raki. Use your hands to combine and add a little of the warm water to form a soft pliable dough. Knead for 5 minutes, then place in an oiled bowl to rest for an hour.
For the filling
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Clean the eggplants well and add a few punctures with a knife. Grill eggplants on a gas ring or BBQ until they are soft and tender (or you can bake in the oven). When they are cool, peel and strain them overnight. In a separate bowl, combine the mashed eggplants, cheeses and eggs to a uniform texture. Season to taste, but the mixture may be salty enough from the cheeses.
Assembling the kalitsounia
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Roll out the dough so that it is very thin, but still strong enough to hold the pastry filling. Use a saucer or small plate to cut out rounds in the dough, adding about a teaspoon of filling to each round. Fold the rounds and press down the edges with a fork. Add the pastries to a hot frying pan filled with an inch of hot olive oil. Make sure the pan and oil are definitely hot before you add the pastries. Fry on both sides until golden brown. Place on paper towels and serve immediately with a chilled glass of ouzo or raki.
