Midday Fix: Kaltsounia – a Greek cheese & herb pie

Chef Louie Alexakis, Chef/Owner of Avli

Avli Taverna 

1335 W Wrightwood Ave, 60614

+

566 Chestnut, Winnetka

http://www.avli.us/

Event:

Kouzina at the National Hellenic Museum

Thursday, November 1

6:30 p.m.– 10 p.m.

333 S. Halsted St.

https://www.nationalhellenicmuseum.org/calendar/kouzina/

http://www.nationalhellenicmuseum.org

Recipe:

Kaltsounia

 Dough

 3 3/4 cups AP flour

  • 5 tbsp butter (room temp)
  • 3 tbsp olive oil
  • 1 1/2 tbsp white vinegar
  • 1 cup water

In a mixing bowl with a hook attachment, add flour and butter. Slowly start to add water, mixed with oil and vinegar.

Mix for at least 5 minutes until dough is smooth and shiny. Cover dough and let stand for 1 hour.

 Filling

  • 12 oz (1 ½ cups) ricotta
  • 5 oz (10 tbsp) feta
  • 2 tbsp mint
  • 1/4 tsp pepper
  • 3/4 tsp salt
  • (you can also add up to 5 oz (10 tbsp) of favorite pungent cheese)

Blend all ingredients in food processor until creamy. Return to dough and roll out on a floured surface until dough is ½ inch think. Cut dough into 4 in x 4 in squares. Fill each piece with ½ tsp cheese mixture. Wrap each piece by bringing all four corners together to make a square.  Brush with an egg wash and place pieces on a baking sheet. Bake at 350 for 15 minutes. When they come out of the oven, drizzle them with honey.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.