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

Method:

• 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 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.