Kalitsounia me Spanaki (Kalitsounia with Spinach)

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~ Ingredients for the dough: ~ 1 kg flour for all uses ~ 1/2 a cup of olive oil ~ 2 eggs, beaten ~ 1 tsp of salt ~ 1/2 a cup of tsikoudia (Opional) or ~ 1/4 cup of brandy (Optional)
~ Ingredients for the filling: ~ 2 kg spinach or other greens ~1/4 cup of olive oil ~ 1 onion, finely chopped ~ 1/2 a cup of crushed feta (Optional) ~ Mint to taste (fresh or dry) ~ Salt and pepper to taste
~ Ingredients for glazing: ~ 2-3 egg yolks beaten (more if needed) ~ Sesame seeds

 

~ Place the flour in a large size bowl, add 1 tsp of salt, the olive oil and mix well until it looks like oatmeal. ~ Add enough water so that the dough does not stick in your hands when kneading it turns into smooth dough. ~ Cover the bowl with the dough with plastic wrap and set aside to rise for 1-2 hours. ~ Remove the roots from the spinach and wash them well under plenty of running water. ~ Sauté the spinach in an empty casserole for 5 minutes. ~ Allow some time to cool down a bit and squeeze it with your hands to remove any excess water and put it in a bowl. ~ Add the onion, salt, pepper, mint, olive oil, (optional feta cheese) and mix them together. ~ On a lightly floured surface roll out the dough with a rolling pin into about 1/8 thick. ~ With a tea saucer (which is about 4 inch in diameter), or a pastry cuter, cut as many pieces as you can. ~ Collect all the cut off dough, knead it again, roll it out and cut some more round pieces. ~ Place a tablespoonful of spinach mix into the center of the circle; fold the circle over into a half-moon shape. ~ Using a brush wet the round ends (on the inside) and with a fork or a pastry crimper, crimp the ends. ~ Brush all the pastries with the beaten egg and sprinkle with sesame seeds. ~ Preheat 1 cup of olive oil over medium heat and fry until golden on both sides. ~ Drain on paper towels to remove any excess oil. ~ Kalitsounia me Spanaki (Kalitsounia with Spinach) can also be baked in a preheated oven at 180 degrees Celsius (See conversions for Fahrenheit) for 30-40 minutes or until golden brown. ~ Kalitsounia me Spanaki (Kalitsounia with Spinach) can be eaten hot warm or cold. ~ Kalitsounia me Spanaki (Kalitsounia with Spinach) are great as a meze (Appetizer) with a nice Greek Red Wine, Ouzo or even better with real Tsikouthia from Crete. ~ Good luck and good eating.