Home » Kalitsounia, Cretan recipe (Kαλιτσούνια)
Kalitsounia, Cretan recipe Kαλιτσούνια

Kalitsounia, Cretan recipe (Kαλιτσούνια)

Kalitsounia are small cheese or herb pies associated with the Greek island of Crete. They resemble a common cheese or stuffed pie.


Crete, Greece

Με μια ντομάτα δυο ελιές, τρία παξιμαδάκια
πίνουν στην Κρήτη τσικουδιά και λεν΄ μαντιναδάκια.

Kalitsounia, Cretan recipe (Kαλιτσούνια)

Recipe by Me To Mati #passionfoodCourse: Appetizers, PastryCuisine: Greek, CretanDifficulty: Medium
Prep time

40

minutes
Cooking time

20

minutes

Ingredients

  • 500 grams feta

  • 500 grams ricotta

  • 2 eggs (fresh)

  • 1 bunch mint (fresh)

  • 1 tablespoon salt

  • canola oil for frying

  • honey and cinnamon for garnish (optional)

Instructions

  • Add cheese(s) to a large mixing bowl.
  • Finely chop mint and put it in mixing bowl.
  • Add both eggs and salt to mixing bowl.
  • Combine all ingredients (mixing well).
  • Filo needs to be rolled out using a rolling pin to about ½ cm in thickness.rolling pin
  • Add mixture (Tablespoon size) to filo and fold filo over (covering mixture).καλιτσούνια
  • Using pastry cutter – cut around filo and mixture.pastry cutter
  • Add Canola oil to frying pan and add pastry ensuring to turn over periodically.kalitsounia
  • Once both sides of pastry are golden brown add to plate (paper towel to soak oil).
  • To serve, add honey and cinnamon (optional).Kalitsounia, Cretan recipe Kαλιτσούνια

Notes

  • INSTRUCTIONS ON HOW TO MAKE THE KALITSOUNIA FILO ARE FURTHER DOWN ON THIS ARTICLE.

How to make the kalitsounia filo.

Ingredients for kalitsounia filo.

  • 2 kg All-purpose plain flour.

  • 2 Tablespoons olive oil.

  • 1 Tablespoon salt.

  • 2 Lemons (fresh juice).

  • 1 Cup water (room temperature).

Instructions for kalitsounia filo.

  • Sift flour into a large bowl.
  • Add 1 tablespoon salt into the mixture and mix into the flour.
  • Add 2 tablespoons olive oil into mixture and rub into flour mixture.
  • Add juice of lemons and water into flour mixture.
  • Mix and knead flour mixture well – add extra water or flour (as needed).
  • The pastry is ready once mixture forms an elastic texture.
  • Cover pastry until required.
  • NOTES

    * When kneading flour mixture ensure to do this step well (taking your time).  The filo is ready when it turns elastic, this whole process could take up to 15 minutes.

    * Filo pastry is used for such things as spanakopita, tiropita, kalitsounia, baklava amongst other yummy pastry dishes.
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