Kelly’s Kalitsounia

Kalitsounia are a Cretan cheese pie served with honey, and this particular recipe was shared with KO by the beautiful Kelly of @thehellenicodyssey

When we visited Crete 2 years ago, I had them for the first time and I loved them. I enjoy the combination of a savoury pie with a hint of sweetness.

In Crete, kalitsounia are filled with myzithra; a soft, white, ricotta-like cheese. Unfortunately this type of myzithra is not available in Australia, but you can substitute it with ricotta. These warm, oozy, cheese pies are then drizzled with Cretan thyme-scented honey. Yum!!!

If you travel to Crete one day, allow Kelly to introduce you to these local treats on one of her Cretan foodie tours!! In the meantime, follow her recipe and enjoy a little of Cretan life here!

All photographs supplied by @thehellenicodyssey

Kelly's Kalitsounia

A sweet and savoury Cretan cheese pie served with honey

Course Dessert
Cuisine Greek

Ingredients

  • 300 g

    firm ricotta, 


    crumbled
  • 250 g plain flour, plus extra for dusting
  • 30 ml

    olive oil


  • 30 ml

    white wine vinegar


  • 125 ml lukewarm water
  • Pinch of salt


  • 350-400 ml

    sunflower oil for frying


Instructions

Preparing the dough

  1. Combine the flour, olive oil, vinegar, water and salt in a bowl and mix well to form a soft dough

  2. Turn onto a lightly floured surface and knead until it comes together

  3. Place dough in bowl, cover with a damp towel and set aside to rest for 30 minutes

  4. After the dough has rested, lightly flour your work surface and roll your dough out to approximately 3mm in thickness

  5. Using a glass or round cookie cutter, cut out circles – approximately 8-10cm in diameter – from the dough

  6. Place a teaspoon of the ricotta in the centre of the pastry circles and carefully fold the pastry circles in half, over the filling

  7. Seal the open ends of the kalitsounia by gently pressing fork tines against the rounded edges

  8. Heat frying oil in a deep saucepan on medium-high heat

  9. Deep-fry the kalitsounia in batches, turning 
occasionally, until crisp and golden (about 1 minute each side) before draining on a paper towel

Serving the kalitsounia

  1. Drizzle the kalitsounia with honey and serve while still warm

    Kali Orexi!

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