Kalitsounia dumplings with vegetables and herbs

A true Greek classic. The traditional preparation of these filled dumplings has a long history in Greek cuisine and is an integral part of many festivities and family recipes.

The crispy dough perfectly envelops the filling and creates a perfect contrast to the juicy filling, ensuring an incomparable taste experience.

In Greece, Kalitsounia are especially popular on special occasions and holidays such as Easter or weddings. However, they are also a popular dish for cozy family meals or social gatherings with friends. They are versatile and go well with a variety of side dishes such as a fresh salad, Greek yogurt, tzatziki, a spicy tomato sauce or other Greek appetizers. Whether you serve them warm or cold, Kalitsounia are always a treat!

Ingredients for 6-8 bags:

• 200 g flour
• 1 egg
• 50 ml water
• 2 tbsp Minos organic extra virgin olive oil
• A pinch of salt
  
  

For the filling:

• 150 g mixed vegetables (e.g. spinach, onion, pepper, tomatoes), finely chopped
• 50 g feta cheese, crumbled
• 2 tbsp Minos extra virgin olive oil for frying
• 1 garlic clove, finely chopped
• 1 tbsp fresh herbs (e.g. parsley, dill), chopped
• Salt and pepper to taste
  
  

Preparation:

Difficulty level: easy

Preparation time: approx. 45 minutes
Baking time: approx. 25 minutes

1. For the dough, sift the flour into a bowl and add a pinch of salt. Make a well in the middle and add the egg, water and Minos organic extra virgin olive oil . Knead everything into a smooth dough that is no longer sticky. Wrap the dough in cling film and leave to rest for about 30 minutes.
2. In the meantime , fry the mixed vegetables in a pan with Minos extra virgin olive oil and garlic until soft. Add the fresh herbs and season with salt and pepper. Remove from heat and allow to cool.
3. Roll out the dough thinly on a floured surface and cut out circles with a diameter of about 10 cm.
4. Place a tablespoon of the vegetable filling on each dough circle and sprinkle some feta on top.
5. Brush the edges of the dough with water, fold and press the edges together well to close the pockets.
6. Place the filled dumplings on a baking tray lined with baking paper and bake at 180°C for about 20-25 minutes until golden brown.
7. Remove the Kalitsounia from the oven and allow to cool slightly. Serve warm and enjoy!

Tip: You can be creative with the shapes. The important thing is that you seal the edges well.

Tip: For an extra crispy touch, you can brush the dumplings with Minos organic extra virgin olive oil and sprinkle sesame seeds on top before baking.

It goes well with a fresh salad and tzatziki.