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



Kouzina at the National Hellenic Museum

Thursday, November 1

6:30 p.m.– 10 p.m.

333 S. Halsted St.






 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.


  • 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.

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