Entree: Greece – Crete – Καλιτσούνια ➤ Kalitsounia (Small Cretan cheese and herb-filled pastries, traditionally baked or fried and served savory)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- Dough:
  - 2 cups (240 g) all-purpose flour
  - 1/2 tsp (3 g) salt
  - 3 tbsp (45 ml) olive oil
  - 1/2 cup (120 ml) warm water, plus more as needed
- Filling:
  - 8 oz (225 g) mizithra cheese or fresh ricotta, drained
  - 1 large egg, approx. 1 3/4 oz (50 g)
  - 1/2 cup (50 g) finely chopped fresh spinach or finely chopped Swiss chard
  - 2 tbsp (8 g) finely chopped fresh mint
  - 2 tbsp (8 g) finely chopped fresh dill
  - Zest of 1 lemon
  - 1/4 tsp (1 g) ground black pepper
  - 1/2 tsp (3 g) salt (adjust to taste)
- For brushing and baking:
  - 2 tbsp (30 ml) olive oil for brushing
  - Optional: extra olive oil or melted butter for serving

Show original ingredient measurements

- Dough:
  - 2 cups (240 g) all-purpose flour
  - 1/2 tsp (3 g) salt
  - 3 tbsp (45 ml) olive oil
  - 1/2 cup (120 ml) warm water, plus more as needed
- Filling:
  - 8 oz (225 g) mizithra cheese or fresh ricotta, drained
  - 1 large egg, approx. 50 g
  - 1/2 cup (50 g) finely chopped fresh spinach or finely chopped Swiss chard
  - 2 tbsp (8 g) finely chopped fresh mint
  - 2 tbsp (8 g) finely chopped fresh dill
  - Zest of 1 lemon
  - 1/4 tsp (1 g) ground black pepper
  - 1/2 tsp (3 g) salt (adjust to taste)
- For brushing and baking:
  - 2 tbsp (30 ml) olive oil for brushing
  - Optional: extra olive oil or melted butter for serving

Instructions

1. Make the dough: In a bowl combine 2 cups (240 g) all-purpose flour and 1/2 tsp (3 g) salt. Stir in 3 tbsp (45 ml) olive oil and 1/2 cup (120 ml) warm water gradually, mixing until a soft, elastic dough forms. Add a little more water if needed. Knead briefly on a floured surface until smooth, about 3–4 minutes. Cover and rest 30 minutes.
2. Prepare the filling: In a bowl combine 8 oz (225 g) mizithra or ricotta, 1 large egg, 1/2 cup (50 g) chopped spinach, 2 tbsp (8 g) chopped mint, 2 tbsp (8 g) chopped dill, lemon zest, 1/4 tsp (1 g) pepper and 1/2 tsp (3 g) salt. Mix until homogenous; taste and adjust seasoning.
3. Shape the kalitsounia: Preheat oven to 375°F (190°C). Divide dough into 16 equal pieces. Roll each piece into a 4-inch (10 cm) round on a lightly floured surface. Place about 1 tbsp (15 g) of filling in the center of each round.
4. Fold and seal: Brush edges with a little water, fold dough over to form a half-moon and press edges firmly to seal; crimp with a fork if desired. Place pastries seam-side down on a baking sheet lined with parchment.
5. Bake: Brush each kalitsounia with 2 tbsp (30 ml) olive oil (use to brush all pastries) and bake in the preheated oven until golden brown, 18–22 minutes. For a slightly crisper top, finish under the broiler 1–2 minutes while watching closely.
6. Serve: Let cool a few minutes, then serve warm with a drizzle of extra olive oil or a wedge of lemon. Kalitsounia are best enjoyed the day they are made.