Small pies (Kalitsounia) with spinach
Greek Crete Island is very famous because of its traditional “Kalitsounia”, which are small pies that can be filled with different fillings, such as cheese or greens. This unique delicacy is served across the entire island. Traditional Cretan handmade dough brings together another traditional ingredient, the “tsikoudia”. This is a typical Cretan liquor made from a grape which grows on this Greek island.
Details
| Ingredients | For the dough 1 kg flour for all uses; 1/2 tablespoon salt; 2 tablespoons olive oil; water (enough so that the dough does not stick in your hands when kneading it); 1/2 water glass “tsikoudia” (or another similar liqueur). For the filling 2 kg spinach or the other greens; 1 onion, finely chopped; 1/4 water glass oil; salt, pepper, mint |
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| Method | Mix all the ingredients well (flour, salt, olive oil, water and “tskoudia” or other similar liqueur such as Italian grappa or Spanish brandy, knead the dough with your hands and let it rise for 1-2 hours. Roll out the pastry using a rolling pin. Make a big sheet, 1/2 cm thick and cut it in the shape of tea saucer. Remove the roots from the spinach, wash it well and cut it in to small pieces. Saute it in an empty casserole for 5 minutes, squeeze with your hands and put it in a bowl. Add the onion, salt, pepper, mint, oil and mix them together. Using a rolling-pin, roll out a pastry sheet, the size of a soup plate. Fill each pastry sheet with a tablespoon of the mixture, fold and close it well and then fry them in very hot oil on both sides. You can also bake them in the oven for 30-40 minutes at 180 C after having basted them with a beaten egg and sprinkled with sesame.
Source: Region of Crete- Tourism Promotion Team |
Links of interest
| Greek National Tourism Organisation |
| Region of Crete |