Kalitsounia with spinach or fennel or wild local greens
(for 20-30 pieces)
Dough
- 1 kg flour for all uses
- ½ tsp. salt
- 2 tbsp. olive oil
- water (enough so that the dough does not stick in your hands when kneading it)
- ½ water glass tsikoudia
- 2 kg spinach or the other greens
- 1/4 water glass oil
- salt, pepper, mint
- 1 onion, finely chopped
For the dough, mix all the ingredients well, knead the dough with your hands and let it rise for 1-2 hours. Then roll out the pastry using a rolling pin. Make a big pastry sheet, ½ cm thick and cut it in the shape of a tea saucer.
Remove the roots from the spinach, wash it well and cut it in to small pieces. Saute it in an empty casserole for 5 minutes, squeeze with your hands and put it in a bowl. Add the onion, salt, pepper, mint, olive oil and mix them together. Using a rolling-pin roll out a pastry sheet, the size of a soup plate. Fill each pastry sheet with a tbsp. of the mixture, fold and close it well and then fry them in very hot olive oil on both sides. You can also bake them in the oven for 30-40 minutes at 180 C after having basted them with a beaten egg and sprinkled with sesame.