“Kalitsounia” – Cretan sweet cheese pies


‘Kalitsounia’ is a traditional Cretan recipe especially made during Easter. The combination of mizithra, a mild cheese with sugar and cinammon is a wonderful way to have a light and yet tasteful dessert. Crete is famous for its local cuisine so it’s no wonder how everyone going there wants to try ‘Kalitsounia’ which are nowadays made throught the year because of their popularity. Baking them will fill your house with incredible smells, in my case with incredible memories too.. 

You can find delicious biological mizithra in Greek Food Tales !

the recipe



for the dough

  • 650gr. flour
  • 20gr. baking powder
  • 220gr. sugar
  • 1 egg
  • 200gr. Greek yogurt
  • 140gr. olive oil
  • the juice of half orange

for the filling

  • 500gr. Greek mizithra
  • 120gr. sugar
  • 1 egg
  • 1/2tsp. cinnamon
  • 1 vanilla extract
  • skin of half a lemon
  • 1 egg yolk mixed with some olive oil for baking



for the dough

  • Mix all liquid ingredients and sugar with a spoon and then add the flour and baking powder until you get a soft dough.
  • Knead with your hands and let it rest for 1 hour in the fridge.

for the filling

  • Mix all ingredients in a blender or with a spoon until you get a puree.


for ‘kalitsounia’..

  • Preheat oven at 180 degrees C.
  • Open the dough in a phyllo 2-3mil. thick (r thicker if you want) using some flour. Make round pieces using a glass.
  • Put a teaspoon of the filing in the middle of each round dough piece and shape it by folding the edges of the dough to the center of the round.
  • Cover the surface of each kalitsouni with some of the mixture of a beaten yolk and olive oil and put in the uncovered mizithra some cinnamon.
  • Bake in a pan with baking paper for 20′ until they get a golden color and..

Enjoy !

Cretan ‘kalitsounia’ with biological mizithra from  Greek Food Tales!


  • Let mizithra get as dry as it gets in a strainer the night before you make the recipe. It has to be very dry. If you still it’s too wet you can add 2-3tsp. corn flour.
  • As you open the dough into the small rounds keep the rest of it in the fridge. It opens easier when it is colder.
  • You can find the original Cretan recipe here .




14 Comments Add yours

  1. taphian says:

    Wonderful recipe. I wonder if I can get this cheese here.

    Liked by 1 person

    1. Thank you 🙂 I will ask Greek food Tales if they deliver mizithra in your region, is it Germany? Otherwise in Greek stores !

      Liked by 1 person

      1. taphian says:

        Thanks a lot for your offer. I live in Northern Germany. We can buy a lot of Greek things, but I never heard of this cheese before. As I’m half Greek I like to cook Greek, too. Have a nice day, regards Mitza


      2. Hi again, I have checked with the owner and he told me that they make deliveries in Germany too. So if you check their website, I believe you will find all you ned 😉 Nice meeting you!Kleopatra

        Liked by 1 person

  2. chefkreso says:

    They look yummy!

    Liked by 1 person

  3. loveandumami says:

    These look great!

    Liked by 1 person

    1. Thank you ! 🙂


  4. viktoryarch says:

    That’s something different… Need to give a try!

    Liked by 1 person

    1. 🙂 I’m sure you’ll like them!


  5. miakouppa says:

    Our Cretan neighbours make these. They are a little different than yours but I’m sure all variations are equally delicious. Thanks for sharing…maybe I’ll surprise them with some one day 🙂

    Liked by 1 person

    1. Indeed there are some variations out there 🙂 lucky to have Cretan neighbors!!

      Liked by 1 person

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