Kalitsounia-Cretan Savory Hand Pies
User Reviews
5
Kalitsounia-Cretan Savory Hand Pies
Description
These Kalitsounia-Cretan Savory Hand Pies begin with a phyllo dough made by combining all-purpose flour with extra virgin olive oil and red wine vinegar, then hydrated with water and salt to form a pliable dough. The dough is rolled thinly to create delicate, crisp layers once cooked. The filling includes a mix of several types of greens, such as spinach, amaranth, collard greens, chicory, and dandelions, washed multiple times to remove grit. Fresh spearmint, dill, spring onions, and leeks are finely chopped and massaged with sea salt, olive oil, and freshly ground black pepper to soften and season the mixture.
The filling is cooked lightly to reduce moisture and bring out flavors, then wrapped in the prepared phyllo dough to shape hand pies. Traditionally, Kalitsounia are fried in extra virgin olive oil to achieve a crispy and flavorful crust, but they can also be baked as an alternative method. The fried pies have a satisfying contrast between the crispy exterior and tender, aromatic herbaceous filling.
Served hot or at room temperature, these savory pies can be enjoyed as appetizers, snacks, or part of a meal. The combination of fresh herbs and a variety of greens gives layers of flavor and a pleasant texture from the cooked but still delicate filling. Regional variations may include adding cheeses like feta or ricotta to the stuffing to create a richer version.
The recipe benefits from careful washing of the greens to avoid grit, rolling out the dough thinly for ideal texture, and frying in olive oil to maximize flavor and crispiness. Baking is a practical alternative, recommended to brush the dough with oil or egg wash before baking to mimic frying texture.
Ingredients
For the phyllo dough
- 3 cups all-purpose flour plus more for dusting
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1½ cups water approximatelly
- 1½ teaspoons salt sea salt
for the filling
- 4 lbs greens spinach, amaranth, collard greens, chicory, dandelions
- 1 cup spearmint leaves fresh
- ½ cup dill fresh
- 3-4 spring onions
- 1 leek
- 2 tablespoons extra virgin olive oil
- salt sea salt
- black pepper freshly ground
You also need
- extra virgin olive oil for frying
Instructions
Trim and wash the greens
- Trim any hard parts from the greens. If the stems are tender, you can keep them. Discard any leaves that are damaged or discolored.
- Add all the trimmed greens to a large, clean container (or sink) filled with water. Wash them very well, discard the water, and repeat the process a couple more times to remove all the dirt on the leaves and stems. Three washes should be enough. Do not skip the three washes; it is crucial to clean the greens thoroughly.
- Slice the spring onions, leeks, and any other herbs and place them into a large bowl. Roughly dry the leaves. Gather a small bunch in one hand, and with the help of a sharp knife, slice from the top into small pieces.
Cook the greens
- Use both your hands to mix the herbs, spring onions and chopped leaves. Massage with medium force for a few minutes to soften them. Season the greens with two teaspoons of sea salt and plenty of freshly ground pepper. Add two to three tablespoons of olive oil in a large pot. Place it over medium-high heat and add the greens. Saute for 5 to 10 minutes(or more), stirring often until all moisture and liquids have evaporated. Remove the pot from heat and let the greens cool.
Make the dough
- Add the flour to a large bowl. Make a well and add the olive oil, red wine vinegar, sea salt, freshly ground pepper, and some water.
- Start incorporating the flour and liquids with your fingers in a circular motion. The dough will start coming together. Add a little water at a time as you knead. When a dough ball has formed and the bowl is cleaned of sticky bits of dough, transfer it to a floured surface and keep kneading the dough with strong movements, pulling and turning it for 5 minutes. The dough should be soft, pliable, and fluffy. Add some flour to the bottom of the bowl and place the dough inside. Cover with a damp towel and let it rest for 30 minutes.
Roll out the phyllo
- After the dough has rested, divide it into 2 or 3 pieces. Work with one piece at a time, flatten it with your hands on a floured surface. Keep the other pieces covered with the towel. Add a bit of flour on top and start rolling it with a long and thin rolling pin. Open each piece onto a thin sheet, flouring whenever necessary. Gently roll it on the rolling pin and push outwards with your fingers and palms to open each piece onto a thin sheet, around one millimeter thick. See notes below for a very informative video on how to roll the perfect phyllo sheet.
Make the kalitsounia
- Using a small plate as a guide, place it on the phyllo sheet and gently cut it with a sharp knife around the perimeter of the plate. Place a full tablespoon of the greens mixture on half the small piece of phyllo about a centimeter from the edge. Wet your fingers with some water and run them over that half edge of the phyllo. Bring the other side over the filling and seal the hand pie gently with your fingers. Take a fork and press around the edge to firmly seal the kalitsouni. TIP: Place the kalitsounia on a floured surface as you finish each one. Don't overlap or stack them. They will stick together, and it will be difficult to separate them. Make layers. Add a piece of parchment on top, sprinkle a bit of flour, and place more on the paper if you need to.
Fry the kalitsounia
- Add ¼ of a cup of olive oil to a frying pan. Place over medium-high heat. When the oil is hot, fry two three kalitsounia at a time for about two to three minutes per side. Keep in mind that as you fry, the oil will get hotter and each hand pie will appear to need less time to cook. Lower the heat to medium and cook for a little longer. For the best results, always do a taste test to ensure the hand pies are cooked to your liking.Place fried kalitsounia on paper towels (or a wire rack) to absorb the extra olive oil.
Notes
- Kalitsounia can be eaten hot immediately after frying or at room temperature.
- Ensure thorough washing of greens to remove dirt; three rinses are recommended.
- For a different variation, add 1 cup crumbled feta and 1/4 cup fresh ricotta cheese to the greens filling.
- Frying in olive oil gives the best flavor and texture, but baking at 380°F (180°C) for 25 minutes is a suitable alternative; brush with olive oil or egg wash before baking.
- Sunflower oil may be used as a frying alternative if preferred.
- For guidance on rolling phyllo dough for hand pies, consult detailed video tutorials.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30pieces
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 135mg | 6% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 873IU | 17% |
| Vitamin C | 16mg | 18% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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