Go Back
Print

Kalitsounia

Small pies from Crete

Ingredients

  • For the dough:
  • 1/2 kg ‘00’ all purpose flour
  • 1/2 tsp sea salt
  • 1/4 cup EVOO
  • 250 ml warm water
  • 3 tbsp tsikoudia/raki/ouzo
  • For the filling:
  • 1 kg leafy greens
  • A little olive oil
  • 1 cup fresh mint leaves shredded
  • 1 tbsp dried mint
  • 1 red onion very finely diced
  • Sea salt and black pepper
  • To make the kalitsounia:
  • Sesame seeds
  • EVOO for frying

Instructions

  1. Mix all ingredients well, knead the dough and let it rise for 1-2 hours.
  2. Roll out the filo using a thin rolling pin. Rollout a large sheet of filo to less than 1/2cm thick and cut out squares.
  3. Remove the stalks from the greens, wash well, shred finely and sauté in an empty saucepan for 5 minutes. Squeeze out excess liquid and place greens in a bowl. Add the rest of the ingredients and season to taste.
  4. Fill each square with a heaped teaspoon of filling. Brush the filo edges with water and fold in, closing the ends well. Brush a little water on one side and press on sesame seeds. Fry the kalitsounia in EVOO on both sides until golden and the pastry bubbles a little. Good hot or at room temperature.