I featured a recipe a few months back for kalitsounia (little pies) made with dandelion. While I don't like to mess too much with traditional recipes (I tend to think that they are there for a reason - someone's yiayia has perfected it over time) I started getting a creative with both the pastry and filling for these little pies.
|For the pastry, good Greek olive oil and vodka in place of traditional raki|
|Spinach kalitsounia from the central market in Chania, the variety of herbs and spices available in the market and taverna's in the back lanes of Chania.|
Kale, Walnut and Ricotta Kalitsounia with vodka pastry
2 large bunches of tuscan kale, or other green of your choice
1 large red onion, finely chopped
1/2 cup of olives
100g of walnuts, crushed and toasted
200g of full fat ricotta (fat reduced as it is way too watery)
1/2 cup of grated kefalograveria (or parmesan)
1 teaspoon of cumin
salt and pepper
1 cup plain white flour
1 cup wholemeal flour
1 tablespoon of vodka
4 tablespoons of olive oil
1 cup luke warm water
1. Clean and rinse your greens. Strain well and sauté in a pan with onions in a little olive oil.
2. Add the olives, walnuts and cumin. When the mixture has cooled mix in the cheeses and then season to taste.
3. To make the pastry, mix the vodka and olive oil. Add a little salt and a tiny bit of water. Gradually add the combined flours and more of the water until the dough holds together and is not sticky. If too runny, add flour. If to dry and a little water.
4. On a lightly floured board, roll out the dough and cut into small rectangles. Spoon a little on the filling (about a heaped teaspoon) into each rectangle and close in the edges (Leave a little gap for the steam from the cheeses to escape)
5. Heat olive oil in a non stick frying pan, and fry the little pies on either side. Serve warm.