📝 About This Recipe
Hailing from the rugged landscapes of Crete, Kalitsounia are the jewel of the island's culinary heritage. These delicate hand pies feature a unique, slightly tangy dough that encases a luxurious filling of creamy Mizithra cheese and aromatic wild herbs. Whether fried to a golden crisp or baked until tender, they offer a perfect balance of earthy greens and salty cheese that captures the essence of the Mediterranean summer.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (sifted)
- 1/2 cup Extra virgin olive oil (high quality Greek oil preferred)
- 2 tablespoons Raki or Tsipouro (can substitute with lemon juice for acidity)
- 2 tablespoons Greek yogurt (full fat)
- 150-180 ml Lukewarm water (added gradually)
- 1 teaspoon Salt
The Herb and Cheese Filling
- 500 grams Mizithra cheese (crumbled; substitute with Ricotta mixed with a little Feta if unavailable)
- 200 grams Fresh spinach (finely chopped and squeezed dry)
- 1/2 cup Fresh dill (finely chopped)
- 1/4 cup Fresh mint (finely chopped)
- 3 pieces Green onions (thinly sliced)
- 1 Egg (lightly beaten)
- 1/2 teaspoon Black pepper (freshly cracked)
Finishing Touches
- 3 tablespoons Sesame seeds (for topping)
- 1 Egg yolk (mixed with 1 tbsp water for egg wash)
- 2 tablespoons Honey (for drizzling (optional for sweet-savory version))
👨🍳 Instructions
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1
In a large mixing bowl, combine the sifted flour and salt. Make a well in the center and pour in the olive oil, Raki, and yogurt.
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2
Gradually add the lukewarm water while mixing by hand or with a dough hook until a smooth, elastic dough forms. It should be pliable but not sticky.
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3
Knead the dough on a lightly floured surface for about 5-7 minutes. Wrap in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten.
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4
While the dough rests, prepare the filling. Place the chopped spinach in a colander, sprinkle with a pinch of salt, and squeeze firmly with your hands to remove all excess moisture.
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5
In a medium bowl, combine the crumbled Mizithra, squeezed spinach, dill, mint, green onions, egg, and black pepper. Mix thoroughly until well combined.
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6
Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper.
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7
Divide the rested dough into 4 equal portions. On a floured surface, roll out one portion at a time into a very thin sheet (about 2mm thick).
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8
Using a 10cm (4-inch) circular cutter or a glass, cut out circles from the dough.
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9
Place one heaped tablespoon of the filling in the center of each circle.
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10
To shape 'lychnarakia' (lamp shapes), pull the edges of the dough upward around the filling and pinch the dough together with your fingers to create a pleated, open-faced border.
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11
Transfer the shaped pies to the prepared baking sheets. Brush the dough edges with the egg wash and sprinkle generously with sesame seeds.
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12
Bake for 20-25 minutes, or until the pastry is golden brown and the cheese filling is set and slightly golden on top.
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13
Remove from the oven and let them cool on a wire rack for 10 minutes before serving. This allows the cheese to set perfectly.
💡 Chef's Tips
Ensure your herbs and spinach are completely dry; any excess moisture will make the pastry soggy. The addition of Raki or Tsipouro is a Cretan secret that makes the pastry extra crispy and light. If you can't find Mizithra, a mix of 400g Ricotta and 100g Feta provides a similar creamy-tangy profile. Don't overfill the pies, or the 'walls' of the dough will collapse during baking. You can freeze these unbaked; just add 5-8 minutes to the baking time when cooking from frozen.
🍽️ Serving Suggestions
Serve warm as part of a traditional Greek Meze platter with Kalamata olives and sliced cucumbers. Drizzle with a little Thyme honey while warm for a classic Cretan sweet-and-savory breakfast. Pair with a chilled glass of Assyrtiko wine or a shot of ice-cold Raki. Accompany with a dollop of thick Greek yogurt on the side for dipping. Great as a portable snack for picnics or a light lunch with a side of Horta (boiled wild greens).