Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, kalitsounia with spinach and mizithra. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Add the chopped spinach, parsley, dill, and mint. Season with salt and pepper and cook over medium-high heat until the spinach wilts. Kalitsounia (Greek: καλιτσούνια) are small cheese or herb pies associated with the Greek island of Crete.

Kalitsounia with spinach and mizithra is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Kalitsounia with spinach and mizithra is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook kalitsounia with spinach and mizithra using 15 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Kalitsounia with spinach and mizithra:

1. Get For the dough
2. Prepare salt
3. Make ready olive oil
4. Make ready warm water
5. Take all purpose flour as much as it takes for a soft pliable dough
6. Get For the filling
7. Make ready finely chopped spinach
8. Make ready mizithra or anthotyro cheese
9. Take dry onion finely chopped
10. Prepare spearmint, fennel
11. Make ready salt, pepper
12. Make ready bit of oil
13. Prepare For the brushing
14. Make ready egg, beaten with a little bit of water
15. Make ready sesame seeds

Kalitsounia (cheese pies with thyme honey)Matt Taylor-Gross. These local hand pies are often served around Easter. Made with a country-style phyllo, which is less flaky and slightly thicker than classic versions of the dough, they can be found either baked or fried and filled with many different types of. Add the chopped spinach, parsley, dill, and mint.

Instructions to make Kalitsounia with spinach and mizithra:

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!!

Season with salt and pepper and cook over medium-high heat until the spinach wilts. Set on a plate lined with paper towels to drain the excess oil. Great recipe for 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.

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