Kalitsounia recipe

Kalitsounia are small Cretan pastries filled with cheese and herbs, perfect as an appetizer or a side dish.

Ingredients

For the dough:

• 500 g all-purpose flour
• 1 teaspoon salt
• 2 tablespoons Liokarpi olive oil
• 200 ml warm water
• 1 tablespoon white wine vinegar

For the filling:

• 400 g mizithra (or a mix of ricotta and feta)
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh dill (optional)
• Salt and pepper to taste

Instruction

Dough Preparation:

1. In a large bowl, mix the flour and salt.
2. Add the olive oil and vinegar, then gradually incorporate the warm water while mixing until a uniform dough is achieved.
3. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
4. Form a ball with the dough, cover it with a clean cloth, and let it rest for about 30 minutes.

Filling Preparation:

1. In a bowl, crumble the mizithra or mix of ricotta and feta.
2. Add the chopped mint, dill (if using), salt, and pepper. Mix well to get a homogeneous filling.

Shaping the Kalitsounia:

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the dough into a thin layer about 2 mm thick.
3. Cut out circles about 8-10 cm in diameter using a cookie cutter or a glass.
4. Place a small spoonful of filling in the center of each circle.
5. Fold the edges of the dough to form half-moons or small turnovers, pressing the edges well to seal.

Baking:

1. Arrange the Kalitsounia on the prepared baking sheet.
2. Brush them lightly with olive oil.
3. Bake for about 20-25 minutes, or until they are golden and crispy.
4. Serve the Kalitsounia hot or at room temperature, as an appetizer or side dish.