Kalitsounia

Method

Make the dough by combining flour, salt, olive oil and water until a soft, elastic dough forms; knead briefly and set aside for 30 minutes. Meanwhile, prepare the filling by mixing ricotta, feta, mint, parsley, egg and black pepper in a bowl. Divide the dough into 12 equal portions and roll each into a thin circle about 10cm across. Place a spoonful of filling on each circle, then fold into a half-moon or envelope shape, sealing the edges firmly. Arrange kalitsounia on an oiled baking tray, brush with olive oil and sprinkle with sesame seeds. Bake at 180°C for 25-30 minutes until golden brown. Drizzle lightly with honey while still warm and serve at room temperature.