Kalitsounia (Kαλιτσούνια)

Kalitsounia are Cretan handheld pies. These cheese kalitsounia are made with a filling of soft cheese like feta and ricotta. The dough is rolled thin and the kalitsounia are shaped like half moons before frying lightly. They are best served warm and are especially delicious served with a drizzle of honey.

Growing up Greek, feta was used in so many different recipes that I never got tired of it! Whether my parents used it to make tiganopsomo with feta, tyrokafteri (a hot feta dip), or one of my favourite breakfasts, tomato and feta toast, it was a certain that feta would be served every day, in one form or another.

I am not exactly sure when my parents starting making the delightful little cheese pies called kalitsounia, but I am pretty sure I know their inspiration. My family is blessed to have close, long time friends who are originally from the island of Crete and more specifically from Chania.  So throughout the years, we have frequently been privileged guests in Cretan homes, enjoying not only our friends’ wonderful company, but also their delicious food.

Every region of Greece has its own unique culture, music, dances, and of course cuisine.  Crete, in particular, has a flavor all its own, and different from Messinia, which is where my parents are from.  So, being the foodies that they are, my parents re-created some of their favourite Cretan foods, introduced to them by their friends.  And so here you have it, my recipe for kalitsounia, inspired by my parents’ version.

Why this recipe is great

I use great cheese!

The key to great kalitsounia is using great cheese.  I 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.  If you are unable to find fresh mizithra, then you can substitute equal amounts of ricotta cheese; the textures are very similar. Or, you can use cow’s milk to make your own fresh mizithra!

Key ingredients

You don’t need any fancy ingredients to make this Cretan cheese pie.

For the dough and the filling

Flour, sifted I use all purpose flour (also called regular or plain flour). I measure it out first, and then sift it.

Egg In all recipes, unless otherwise specified, I use large eggs. The egg acts as a binder, and I use eggs in the dough, but also in the filling.

Water Regular tap water will do. I use lukewarm or room temperature water typically.

Milk I have made kalitsounia with all typse of dairy milk; low fat, full fat, lactose-free…they all work fine, but for the richest result, use full-fat milk.

Olive oil I always use the best quality Greek olive oil that I can find. I love the flavour of it and I know that it has so many health benefits!

Salt A bit of salt goes a long way to enhance all the other flavours in both sweet and savoury foods.

Feta I always use Greek feta in my cooking. Greek feta is made with sheep milk or a combination of sheep and goat milk. It is far superior in flavour to any cheese made with cow’s milk which is claiming to be feta.

Mizithra Soft Greek mizithra is similar to ricotta. It is creamy, mild, and easy to make yourself. You can use my mizithra recipe to do so.

Vegetable oil for frying With a high smoke-point and mild flavour, vegetable oil is a pretty good choice for frying the kalitsounia.

Honey This is not an ingredient per se, but serving kalitsounia with honey is really quite delicious!

How to make

In the recipe itself you will find a lot of detail which clearly explains how to make the kalitsounia. Here are a summary of the steps:

To make the dough

Step 1
In a small bowl, whisk one large egg. Add the milk and mix well.

Step 2
In a larger bowl, combine the sifted flour, salt, and olive oil and then pour in the milk and egg mixture. Slowly add in the water. Mix well and knead the dough for about 5 minutes. The dough should feel soft, and it should be easy to knead. Cover with a clean kitchen towel and let the dough rest for approximately 1 hour.

To make the filling

Step 3
Combine the fresh mizithra (or ricotta), the feta cheese, flour and the other large egg. Mix well. Set aside.

Making the kalitsounia

Step 4
Roll out the dough using a pasta machine or a rolling pin. If using a rolling pin, be sure to flour your surface first, as well as your rolling pin. Take a portion of your dough and roll it out until it is quite thin, almost transparent (about 1/8 of an inch thick).

Step 5a (If you have used a pasta machine)
If you have used a pasta machine you will end up with a long strip of dough. If this is the case, then begin to drop a tablespoon of filling every inch, or inch and a half, along the entire length of the dough, along one of the long edges. Then, carefully, fold the other half over the filling. Finally, using a glass or knife, cut around the filling to end up with half moon shaped cheese pies. Press down along the edges to seal them properly. Be sure to roll out the scraps so that no dough goes to waste. Continue until you use up all the dough and filling.

Step 5b (If you have used a rolling pin)
If you have used a rolling pin, your dough is likely not going to be in a long strip. In this case, it is easier to cut out circles of dough, either by using a glass, or a round cookie cutter. Then, drop a tablespoon of dough into the center of your round piece of dough and fold it over. Press along the edges to be sure that they are sealed properly. Be sure to roll out the scraps so that no dough goes to waste. Continue until you use up all the dough and filling.

TIP: As you prepare your kalitsounia place them on a parchment lined sheet before frying so that they don’t stick to any surface.

Step 6
In a large frying pan heat about an inch of vegetable oil over medium heat. When the oil is hot enough (sizzles when a kalitsounaki is dropped in), add as many kalitsounia as the pan will accommodate, being careful not to overcrowd them. Cook, until golden brown, about 2 – 3 minutes per side.

Step 7
Remove from oil carefully and allow to cool slightly on a paper towel. Serve when still warm, drizzled with honey if desired.

Helpful hints

Allow your dough to rest

The dough made for these kalitsounia is very simple to prepare, but works best when you allow the dough to rest at room temperature for about an hour before rolling it out. 

How to roll out the dough

I like to roll out my dough using a manual pasta machine, which allows me to produce long, thin rows of dough rather easily.  This is easiest when done with a partner, as one person can turn the machine while the other person takes hold of the somewhat delicate dough that is produced.  Drop a bit of flour in the mechanism which rolls the dough; this will help prevent sticking.

It is possible of course to roll out the dough using a rolling pin. The dough is somewhat sticky, so when I do it this way I am sure to roll my dough out on a lightly floured surface.  I find that flouring my rolling pin is also helpful.

Roll your dough thin

When I roll out my dough, I try to make it as thin as possible without tearing it.  Remember that you will be adding cheese and folding it over itself to make a half-moon shape, so the dough should be able to withstand this type of manipulation.  Experiment, and after a bit of trial and error, you will get the hang of it!

Leftover ingredients?

Sometimes when I make kalitsounia I end up with some leftover cheese, or leftover dough.  The cheese, I either freeze to be used in the future, or I mix it with some additional eggs and make delicious scrambled eggs. If I have some dough leftover I usually cut it into little strips that I simply fry until golden brown.  When they are still very hot I sprinkle them with some granulated sugar and enjoy a tasty treat!

Recipe substitutions

Traditionally, kalitsounia were fried in olive oil. You can definitely do that if you want to keep the recipe more authentic.

Instead of using soft mizithra cheese you can use ricotta in equal amounts.

Recipe variations

Add herbs

In many parts of Greece, cheese kalitsounia also include fresh herbs, particularly mint. This is a lovely addition and if you want to add some fresh mint I would recommend a tablespoon of finely chopped mint added to the cheese mixture.

Bake instead of fry

You can bake the kalitsounia instead of frying them. Preheat your oven to 350 degrees Fahrenheit and bake on a parchment lined baking sheet for 20 – 25 minutes. If you want to give your kalitsounia a golden finish, brush the tops with a beaten egg yolk mixed with a bit of water before baking.

Freezing and reheating

Like most other cheese pies, like tyropitakia, kalitsounia freeze very well and are excellent to have stocked away.  When I freeze them after shaping them (and before cooking them), I lay them on a baking sheet to freeze.  Once frozen, I store them in a freezer bag.  Then, when I am ready to fry some up I allow them to defrost for about 30 minutes at room temperature and then continue with the frying instructions described in the actual recipe.

When one of us was vacationing in Crete several years ago, we walked into a village coffee shop and were served warm kalitsounia generously drizzled with the most delicious Cretan honey.  These warm cheese pies were elevated to another level! Since then, if we are having kalitsounia as a snack or a light lunch or breakfast (as opposed to part of a buffet – which they often are) we like to add some honey to them.  The saltiness of the cheese combined with the sweetness of the honey is incredible.

How to serve

Cheese kalitsounia are best served warm, when the cheese is soft and delicious. Having said that, I love leftover kalitsounia straight from the fridge too – nice and cold! Any temperature is fine when the recipe is this delicious!

I often serve kalitsounia with a drizzle of honey and as a meze. When guests come by, I pop a few out of the freezer and serve some ouzo lemonade. Nibbling and sipping with friends is the best way to spend some time!

Related recipes

If you are looking for more hand held pies or pitas that use feta, you will love these:

Tyropitakia or Cheese Pies I can’t host a gathering without offering these classic Greek cheese pies.

Spanakopita with store bought phyllo An easy and delicious way to eat your greens. Children especially love these spanakopita.

Alevropita When you want something quick and easy, alevropita is the answer. It’s no wonder it is sometimes called the lazy man’s pita.

[/recipe]

Thanks for sharing!