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Baked kalitsounia with mizithra and mint

καλιτσούνια
Course Appetizer
Cuisine Greek
Prep Time 1 hour
Cook Time 1 hour 40 minutes
Total Time 2 hours 40 minutes
Servings 4

Ingredients

For the dough:

  • 3.5 tea cups Plain flour
  • 1 tea cup Warm water
  • 1 espresso cup Extra virgin olive oil
  • 1 tbsp Raki or ouzo
  • 1 tbsp Fresh lemon juice

For the filling:

  • 400 g mizithra or ricotta well drained
  • 250 g feta crumbled
  • 1 egg beaten
  • 1/2 tea cup fresh mint finely chopped
  • 1 tbsp dried mint

For glaze:

  • 1 egg yolk
  • 1 tbsp water

Instructions

For dough:

  1. Combine all of the ingredients in a bowl and mix to form a soft dough. Turn onto a lightly floured surface and knead for a few minutes, then wrap in cling film and place in fridge to rest for around an hour. 

For filling:

  1. Combine all of the filling ingredients and mix until smooth.

  2. Preheat oven to 180C. Remove the dough from the fridge and lightly flour it. Portion the dough into smaller pieces and work with one piece at a time, keeping the remaining pieces well wrapped.

  3. Either use a rolling pin or roll the dough through a pasta machine, first on the widest setting and then a narrower setting (several times) to form a long strip.
  4. Place the dough on a lightly floured surface. Cut the strip into small rounds. Place 1 small spoon of the cheese mixture on each round of dough, moisten edges with a little water, fold over and seal well, pressing the edges together with a fork. Place in a single layer on a lined baking tray and keep covered with a clean tea towel until you have finished preparing the kalitsounia and are ready to bake them.
  5. When ready to bake, brush lightly with the egg glaze and place in the oven for around 20 minutes or until golden.