Cretan wild greens kalitsounia pastries
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
For the filling
- 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
- olive for frying
Wash and chop up the greens. Saute the spring onions in olive oil for 2-3 minutes. Add the greens that are not thoroughly dried. Stir, add salt, lower the heat and cover the pot with a lid. Simmer for 20-30 minutes. If necessary add some water. Finally, add the pepper and cumin and stir vigorously.
Empty the greens into a sieve and press lightly with a spatula to drain them of excess liquid and let them cool completely. Using the ingredients above prepare a soft dough - not too watery. Let it sit for about an hour covered with cotton towel.
Roll out thin pastry sheets, about 1-2 cm thich, and cut into circles, about 8-9 cm in diameter. Add a little of stuffing with a fork. Fold into crescents and seal the sides with a fork.
Fry the pies in plenty of hot olive oil. As soon as they are slightly golden remove them from the frying pan and place onto absorbent kitchen paper to remove excess oil. Serve hot.