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Mix all ingredients well, knead the dough and let it rise for 1-2 hours.
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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.
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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.
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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.