Savoury Cretan cheese pies

Savoury Cretan cheese pies

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Kalitsounia, kalitsounakia
For the pastry (which is different from fyllo): 1/4 cup olive oil, 1 beaten egg 1/2 cup milk
1 lb. (500 g) plain flour to which a pinch of salt has been added
For the filling:
1 lb. (500 g)myzíthra cheese 1 beaten egg, 1/2 tsp. finely chopped fresh mint
Salt and pepper to taste

Mix together the oil, egg and milk, add the flour and salt to make an even, elastic dough. Roll out thinly. Cut out small circles of dough using a saucer, and re-rolling the pastry scraps as you cut the circles. Combine the cheese, egg, mint and seasonings for the filling. Place a little on each circle of dough, wet the edges and fold over one half of the dough to make a semi-circular envelope. Firm around the edges with a fork. Fry in hot oil until golden, and serve immediately To make a sweet version, add 2 tbs. sugar to the filling, and drizzle over melted honey to serve.These quantities will make about 10 kalitsounia, depending on the size of the saucer you use.

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