MINI FRIED CHEESE PIES FROM CRETE: CHEESE FILLED KALITSOUNIA

Ingredients

• For fryingOil
• 420–480 g (3½–4 cups)Plain flour
• 60 ml (¼ cup)Olive oil
• 355 ml (1½ cups)Water
• 1 tablespoonFreshly squeezed lemon juice
• ½ teaspoonSalt
• 454 g (1 lb)Feta cheese, crumbled
• 454 g (1 lb)Whole-milk ricotta cheese
• 1 largeEgg, beaten
• 2 tablespoonsFresh mint leaves, finely chopped

Instructions

1. 1

   Knead the dough

   Put all the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Knead for 5 minutes, until smooth, adding a little more flour if the dough is too sticky. Cover with cling film and leave to rest at room temperature for 1 hour.

2. 2

   Knead by hand

   Alternatively, combine all the dough ingredients in a large bowl and knead by hand for 5–7 minutes, until a smooth ball forms. Add a little flour if the dough is too sticky.

3. 3

   Mix the filling

   Combine all the filling ingredients in a bowl and mix well.

4. 4

   Roll and cut

   Divide the dough into 8 portions. On a lightly floured surface, roll each portion into a rectangle about 3 mm (⅛ inch) thick, or use a pasta roller attachment. Cut out rounds with a 10 cm (4-inch) cutter and set them aside.

5. 5

   Fill and seal

   Put 1 tablespoon of filling on each dough round and fold it over. Press the edges together with a fork to seal. Arrange the pies on a lightly floured kitchen towel set on a baking tray so they do not stick.

6. 6

   Pierce the tops

   Make 2–3 small holes in the top layer of each pie to let steam escape during frying and help prevent the pies from bursting.

7. 7

   Fry until golden

   Fry the kalitsounia for 2–3 minutes on each side, or until golden.

8. 8

   Drain and serve

   Transfer the pies to a plate lined with paper towels to drain off excess oil. Serve immediately.

9. 9

   Freeze uncooked pies

   Uncooked pies can be stored in the freezer for up to 1 month.

What are kalitsounia?

Kalitsounia are small Greek pies associated with Crete, where they are made in both savoury and sweet forms. This version wraps a salty, creamy cheese filling in a simple olive-oil dough and fries the pies until crisp.

The combination of feta and ricotta gives the filling both tang and softness, while mint adds a fresh herbal note. Their small size makes them easy to serve as a snack or appetiser.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 8g protein, 15g carbs, 12g fat.

The flour supplies most of the carbohydrates, while the feta, ricotta and frying oil contribute much of the fat; the cheeses and egg provide protein. Pair a few pies with salad or fresh vegetables for a more balanced plate.

The dough and its rest

Flour: The recipe allows a range of 420–480 g because flour absorbs water differently; add the lower amount first and use more only if the dough is sticky.

Resting: Leave the covered dough at room temperature for 1 hour. This gives it time to relax, making it easier to roll out without springing back.

A balanced cheese filling

Feta: Crumbled feta brings a pronounced salty, tangy flavour. Since feta varies in saltiness, taste the combined filling before deciding whether it needs any adjustment.

Ricotta: Whole-milk ricotta softens the feta and helps make the filling creamy. Mix the cheeses with the beaten egg and mint until evenly combined.

Rolling and sealing

Thin dough: Roll each portion to about 3 mm thick so the pastry cooks through quickly and stays delicate. A pasta roller attachment is another way to get an even sheet.

Sealed edges: Keep the filling in the centre of each round, then press the folded edges firmly with a fork. Small holes in the top let steam escape as the pies fry.

Frying cues

Golden colour: Fry each pie for 2–3 minutes per side, watching for an even golden finish. The exact time can vary with the oil temperature and the size of the pies.

Drain well: Lift the pies onto paper towels after frying. Serve them straight away while the pastry is crisp.

Serving ideas

Serve these pies warm as an appetiser or as part of a spread of small dishes. A crisp salad or sliced tomatoes and cucumber make a fresh contrast to the rich cheese and fried pastry.

Because feta is salty and the pies are filling, keep accompanying dips and sides simple and lightly seasoned.

Recipe notes & tips

• Start with the lower amount of flour and add more only if the dough feels sticky.
• Keep the dough covered while you work so it does not dry out.
• Use a lightly floured surface and cutter to make the dough rounds easier to handle.
• Avoid overfilling the rounds, which can make the edges difficult to seal.
• Pierce each pie 2–3 times before frying to give steam an escape route.
• Drain the fried pies on paper towels and serve them soon after cooking.

Variations

• Herb change: Replace some or all of the mint with finely chopped dill.
• More mint: Add extra chopped mint for a stronger herbal note.
• Smaller pies: Cut smaller rounds and use less filling in each one.
• Baked option: Bake the pies instead of frying, checking that the pastry is cooked and golden.
• Fresh side: Serve with a simple tomato and cucumber salad for contrast.

Common mistakes to avoid

• Adding all the flour at once: Begin with the lower amount and add more only as needed.
• Skipping the rest: Leave the dough covered for 1 hour so it is easier to roll.
• Overfilling the rounds: Use 1 tablespoon of filling per round so the edges can close properly.
• Loose seals: Press the folded edges firmly with a fork to help keep the filling inside.
• Unpierced tops: Make 2–3 holes in each pie to release steam during frying.
• Crowding the frying pan: Fry in batches so the pies have room to cook evenly.

How to store

Keep uncooked pies in the freezer for up to 1 month. The recipe recommends serving cooked pies immediately; if you have leftovers, refrigerate them in a covered container and reheat until hot, though the pastry may lose some crispness.

Frequently asked questions