Ingredients
Preparation
Cooking
Photos

Kalitsounia

For the filling:
1kg spinach
150gr feta cheese
150gr myzithra cheese
150gr anthotyro cheese
1 bunch parsley
2 bunches dill
1 leek
1 bunch mint
250gr olive oil

For the dough:
1kg flour
40ml tsikoudia (Greek spirit)
1 teaspoon salt
1 cup olive oil
0.5lt lukewarm water

Kalitsounia

Dough: Mix and knead the ingredients for the dough to a soft consistency and let sit. Cover with a cotton towel for half an hour. Filling: Mix all ingredients well in a large bowl and set aside. Roll out the dough and cut into small squares/circles. Lay out the dough and place a spoonful of the filling in the center of each. Close the pastry, folding the edges inwards. Place on non-stick baking paper in a baking pan and coat with the egg yolk.

Kalitsounia

Place in the oven and bake at 170-180 C for about 20 minutes.