Recipe: Yummy Kalitsounia with spinach and mizithra

Recipe: Yummy Kalitsounia with spinach and mizithra Delicious, fresh and tasty.

Kalitsounia with spinach and mizithra. Kalitsounia with spinach and mizithra Traditional recipe from Chania for (savoury) kalitsounia. They are usually made at Easter but they are vigorously consumed all year round, no matter how they are made (just with wild greens or with mizithra, fried or baked) they are extremely delicious. Traditional recipe from Chania for (savoury) kalitsounia.

The best, in my opinion, are served in sunny villages scattered throughout the White Mountain Range on the drive from Chania to Sfakia.

There, they are served with a drizzle of the local thyme honey.

In more urban centers, many just sprinkle with sugar and cinnamon.

You can have Kalitsounia with spinach and mizithra using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Kalitsounia with spinach and mizithra

1. Prepare of For the dough.

2. Prepare 1 tsp of salt.

3. Prepare 2 tbsp of olive oil.

4. Prepare 1 cup of warm water.

5. Prepare of all purpose flour as much as it takes for a soft pliable dough.

6. Prepare of For the filling.

7. You need 1 kg of finely chopped spinach.

8. It’s 1/2 kg of mizithra or anthotyro cheese.

9. It’s 1 of dry onion finely chopped.

10. You need leaves of spearmint, fennel.

11. It’s of salt, pepper.

12. It’s 1 of bit of oil.

13. It’s of For the brushing.

14. You need 1 of egg, beaten with a little bit of water.

15. Prepare of sesame seeds.

Either way, they are addictive and delicious.

The key to great kalitsounia is using great cheese.

In our parents' version they often use a combination of fresh mizithra, a cheese made from raw whole ewe's or goat's milk that is very popular in Crete, and Greek feta.

Kalitsounia me Spanaki (Kalitsounia with Spinach) can be eaten hot warm or cold.

Kalitsounia with spinach and mizithra instructions

1. Place the finely chopped spinach in a bowl with the onion, the spearmint, the fennel, the mizithra or anthotyro (whichever of the two you prefer, or both), salt, pepper and a bit of oil and combine to an even mix. Fill a plate with the mix that you have prepared and start..

2. Make the dough with the flour, the oil and the salt. Roll out the dough to a sheet that is not very thin..

3. Cut out with a knife into squares and fill each one with a tablespoon of the filling that you already have on your plate..

4. Fold the two opposite corners of the pastry..

5. Do the same with the two remaining corners and press at the center of the kalitsouni lightly with your fingers to seal..

6. Spread them out on a baking tray lined with baking paper, brush them with the beaten egg and sprinkle sesame over them..

7. Bake in a preheated oven at 180-200°C for about 1 hour. Bon appétit!!.

Hailing from the Greek island of Crete, kalitsounia or skalotsounia is a traditional, small-sized snack that comes in numerous different shapes and can be both savory and sweet.

In its most traditional form, it combines an unleavened pastry and a filling that consists of fresh cow's milk cheese called mizithra.

Sweet varieties enrich the cheese with cinnamon and lemon zest, while the savory.

Preparation Make a solution of the yeast and the water (tepid), add a small amount of flour, just to make it like a pap, and then let it rise.

Add the other ingredients except the eggs and let.