There’s something truly special about Cretan cuisine — it’s simple, pure, and full of life.

These little hand pies, known as kalitsounia, are one of Crete’s most beloved traditional foods.Made with homemade dough and filled with fresh seasonal greens, herbs, and a hint of olive oil, they capture the true taste of the island — earthy, aromatic, and full of Mediterranean goodness.

Whether you find them fried and crispy or baked and golden in a wood oven, every bite feels like sunshine from the Cretan countryside.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the Dough

1 kg all-purpose flour

½ tsp salt

1 tbsp olive oil

½ cup tsikoudia (or ouzo)

Water, as needed — just enough to form a soft dough that doesn’t stick to your hands

For the Filling

1 kg spinach or mixed wild greens such as fennel (maratho), wild leek (agriopraso), sorrel/dock (lapatho), or hartwort (kaukalithra)

1 cup water

1 onion, finely chopped

½ bunch fresh mint, chopped

Salt and pepper, to taste

Olive oil

Directions

In a large bowl, mix together the flour, salt, olive oil, and tsikoudia. Gradually add water while kneading until you have a smooth, elastic dough. Cover and let it rest for 1–2 hours.

Clean the greens thoroughly, removing any roots, and chop them finely.

In a pan, heat a little olive oil and sauté the greens for about 5 minutes. Drain well, transfer to a bowl, and let them cool slightly.

Add the onion, mint, salt, pepper, and a drizzle of olive oil to the greens. Mix everything well to combine.

Roll out the dough into a thin sheet about ½ cm thick. Cut into circles the size of a tea saucer.

Place a tablespoon of the filling in the center of each circle. Fold over and press the edges to seal well.

Fry the kalitsounia in hot olive oil until golden on both sides. Drain on paper towels and serve warm.