Cretan wild greens kalitsounia pastries
Experience the flavors of Crete with these traditional wild greens kalitsounia pastries. Made with fresh spinach, fennel, and kafkalithres, fried to perfection in olive oil. Perfect for veggie lovers...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at en.icookgreek.com.
Cooking tools:
- Rolling pin
- Cookie cutter
- Fine-mesh sieve
- Kitchen scale
- Mixing bowl
- Pot
- Skillet
- Wooden spoon
- Spatula
- Fork
- Chef's knife
- Cutting board
- Kitchen towel
- Paper towel
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- For approximately 30 pieces
- 1kg hard white flour
- 1/2 cup raki
- pinch of salt
- 2/3 of cup warm water
- 3 tbs olive oil
- 1kg spinach finely chopped
- 1 small bunch of fennel finely chopped
- 1 cup of kafkalithres (mediterranean hartwot - Tordylium Officinalis)
- 1 bunch of sorrel
- 1 tbs parsey finely chopped
- 2 small bunches of spring onions finely chopped
- 1 cup olive oil
- 1/2 tsp pepper
- 1 tsp cumin
- salt
- olive for frying
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