In Chania, they craft Chaniotika kalitsounia during spring, using local soft cheese or 'tyromalama', also known as 'malaka', a stretchy cheese associated with Easter. These kalitsounia are filled with 'pichtogalo' (a type of cream cheese) and 'anthotyros' (a soft cheese) from Chania.

In some villages of Chania, kalitsounia are filled only with tyromalama and then fried.

Ingredients for the dough:

1 kilogram of flour

Hard water, as needed (approximately 1 glass)

1/2 wine glass of olive oil

1/2 wine glass of tsikoudia

A pinch of salt

Ingredients for the filling:

1/2 kilogram of malaka or tyromalama, grated

1/4 kilogram of pichtogalo (soft creamy cheese with a slightly tangy flavour)

1/4 kilogram of anthotyro (soft creamy cheese) from Chania

1 bunch of finely chopped St John's wort

2 eggs

Ingredients for brushing:

 2 beaten eggs

White sesame seeds

Procedure:


Prepare the dough by mixing all the ingredients together in a bowl. Cover the bowl with a clean cloth and let the dough rest for about an hour.

Knead all the filling ingredients together in another bowl using your hands.

Using a rolling pin or a pastry roller, roll out a sheet of phyllo dough to medium thickness. Cut the phyllo sheet into squares using a knife. Place a teaspoon of filling in the centre of each square. Fold the edges of the square inwards, leaving some of the filling visible in the middle.

Arrange the kalitsounia on a baking pan lined with parchment paper. Brush their surface with beaten egg and sprinkle them with sesame seeds.

Bake them in a preheated oven at 180°C (356°F) for 20-25 minutes, on the second rack from the bottom, to achieve a well-cooked bottom and golden brown top.

Lena Igoumenaki

President of the Cretan Cuisine Festival association