How to Make Cretan Cheese Pies: Kalitsounia
Cretan cheese pies, known as kalitsounia, are one of the island’s most beloved pastries—savory, fragrant, and equally at home on a meze table or in a lunchbox. Traditionally shaped by hand and made with fresh goat cheese, these small pies are a staple of everyday life and festive occasions alike.
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A Pillar of Cretan Home Cooking
In Crete, no celebration is complete without trays of kalitsounia—soft, flavorful cheese pies that speak of tradition and hospitality.
They can be served at Easter, a family gathering, or simply made in batches for the week. Cheese kalitsounia are one of the most recognizable flavors of the island.
The typical filling uses myzithra, a soft, fresh goat cheese made in Crete. If it’s not available where you are, you can easily recreate it by mixing equal parts of ricotta and crumbled feta cheese.
A few fresh herbs, some eggs, and a touch of salt transform this simple cheese base into a rich, aromatic filling.
Ricotta Tip
Strain ricotta overnight to obtain a kind of cheese that’s similar to fresh mizithra — perfect for Cretan pies, pastries, or savory fillings. Want to learn more? Check out our full guide: How to Replace Mizithra .
The dough, soft and elastic thanks to olive oil and tsikoudia, is easy to make and handle. These pies can be either baked or fried—each method offering a different texture and flavor.
Many families prepare large batches and freeze them to be enjoyed later as snacks or appetizers.
You can try the same pie filled with spinach and cheese. Head to this post to get the full recipe for the Cretan-style rustic phyllo dough.
Before You Begin: Make the Dough
To make these cheese pies the traditional way, you’ll first need a good phyllo base. Check out our full guide to making Village-Style Phyllo Dough for Cretan Pies for detailed instructions, tips, and variations.
The dough is easy to roll, doesn’t stick thanks to the olive oil, and can be rolled out by hand or with a pasta machine.
Cretan Cheese Pies: Kalitsounia
Ingredients
Dough Ingredients:
- 1 kg all-purpose flour
- ½ cup cup tsikoudia (Cretan raki) or white vinegar, vodka, or grappa
- 1 tsp salt
- 1 cup olive oil extra virgin
- Lukewarm water as needed to make a soft dough
Filling Ingredients:
- 750 grams fresh myzithra cheese (or a 50/50 mix of ricotta and crumbled feta)
- 2 eggs
- ½ cup fresh mint chopped
- Salt to taste
Eggwash for baked pies
- 1 egg whisked
- 1 tbsp white sesame seeds
Instructions
To make the dough, check the recipe here
Making the filling:
- Place cheese in a large bowl.
- Beat the eggs separately, then add them to the cheese.
- Add the chopped mint and a pinch of salt.
- Mix thoroughly with a spoon until the mixture is smooth and evenly combined.If not using right away, refrigerate the filling.
Shaping the pies:
- Place a spoonful of filling in the center of each dough circle.
- For baked pies, shape into squares with the filling slightly exposed in the center.Brush with eggwash and decorate with white sesame seeds.
- For fried pies, fold into half-moon shapes and seal the edges.
Fried kalitsounia:
- Heat olive oil in a pan and fry each pie on both sides until golden. Drain on kitchen paper to remove excess oil.
Baked kalitsounia:
- Place the pies on a parchment-lined tray. Brush with beaten egg for shine and sprinkle white sesame seeds on top.
- Bake at 180°C (350°F) for about 30 minutes, until golden brown.
Notes
Estimated Calories per Pie (about 60–70 g each):
- Total: Around 190–230 calories
Rough Breakdown per pie:
- Dough (olive oil, flour, tsikoudia): ~90–110 kcal
- Filling (myzithra, feta, eggs, mint): ~100–120 kcal
Note that:
- Baked pies will generally be on the lower side of the calorie range.
- Fried pies absorb more olive oil, adding about 50–70 extra calories per pie.
- The fat content of the cheeses influences calories—using full-fat myzithra and feta raises the count, while lower-fat versions reduce it.
Nutrition
Frying or Baking: Your Choice
Cretan kalitsounia can be either fried or baked—each with its character:
- Frying
Heat extra virgin olive oil in a pan and fry each pie on both sides until golden. Remember to drain on kitchen paper to remove the excess oil before serving. The result is a crispy crust with a rich, savory bite.
- Baking
Place the pies on a parchment-lined tray. Brush with beaten egg for shine and then sprinkle white sesame seeds on top—a traditional touch for cheese pies. Bake them until they have a golden color (180°C (350°F) for about 30 minutes).
While frying offers a deeper flavor and crunch, baking provides a lighter alternative with less oil content. Many Cretans prepare both, depending on the occasion.
Sweet or Savory? Sometimes Both
Though mainly savory, fried cheese pies can also be served as a sweet treat. Once golden and hot, drizzle them generously with Cretan thyme honey and serve as dessert after lunch or dinner. The blend of warm cheese and floral honey is uniquely satisfying.
No matter if you serve them as a sweet or savory treat, the key secret for an extra delicious taste is to be abundant with mint!
Serving and Storing Tips
- Serve kalitsounia warm or at room temperature, ideally with a side of thick Greek yogurt or a light salad.
- Store baked pies in an airtight container for 2–3 days.
- Uncooked pies can be frozen: lay them flat on a tray until solid, then transfer to freezer bags. Bake or fry directly from frozen, adding a few extra minutes to the cooking time.
These cheese pies represent hospitality, resourcefulness, and seasonality. Passed down through generations, shaped by local ingredients and techniques, kalitsounia bring a little piece of Crete to every table they reach.
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How to Make Cretan Cheese Kalitsounia
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
