Greek Meze and Appetisers
Kalitsounia Almyra Recipe (Cretan Savoury Cheese Hand Pies)
Καλιτσούνια αλμυρά kah-lee-TSOO-nyah ahl-mee-RAH · Kalitsounia almyra
In short
Kalitsounia almyra are the savoury version of Crete's small cheese hand pies, filled with fresh mizithra and mint but finished plain, with no honey or sesame, and eaten as a meze or light meal rather than a dessert. They share a dough and filling base with the sweet version but are seasoned and served entirely differently.
Kalitsounia almyra sit alongside the sweet, honey-finished kalitsounia found elsewhere on this site as the dish's other, equally traditional identity: the same small hand pies, the same fresh mizithra and mint filling, but seasoned plain and served without any honey at all, eaten as a savoury meze or light meal rather than a dessert.
Which version a household reaches for often depends less on any strict rule and more on what a particular meal calls for, sweet kalitsounia at the end of a meal or with coffee, savoury ones as part of a meze spread or a quick lunch.
The technique is otherwise identical to the sweet version: a properly drained cheese filling, a simple oil-based dough, and a choice between frying for a shorter, richer crust or baking for something lighter.
Key preparation steps
- Drain fresh mizithra thoroughly.
- Mix with egg, mint and black pepper, no sugar.
- Fold small rounds of dough over the filling.
- Fry or bake until golden, and serve plain, without honey.
The savoury filling
Drain the mizithra properly, exactly as with the sweet version, then mix with a beaten egg, a generous amount of chopped fresh mint, and black pepper, leaving out the sugar and cinnamon entirely. Some households add a little grated hard cheese alongside the mizithra for extra savoury depth.
The dough
The same simple dough of flour, olive oil, a splash of raki or white wine and salt used for the sweet version works identically here, since the dough itself carries no sweetness to begin with, only the filling and finish change.
Frying or baking, and serving plain
Fold and seal exactly as with the sweet version, fry or bake until golden, and serve immediately, warm, without any honey drizzled over. These are meant to be eaten savoury through and through, alongside olives and a glass of wine or as a light lunch on their own.
Tips from my kitchen
Drain the cheese properly
A wet filling steams the dough apart from the inside, exactly the same risk as with the sweet version.
Season with pepper, not sugar
This is the detail that keeps kalitsounia almyra genuinely savoury rather than tipping toward the sweet version.
Serve them plain
No honey drizzle here. These are meant to be eaten as a savoury meze or light meal on their own.
Kalitsounia Almyra Recipe (Cretan Savoury Cheese Hand Pies)
Καλιτσούνια αλμυρά · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 50m
- Cook
- 20m
- Total
- 1h 10m
- Serves
- 8
Ingredients
For the filling
For the dough
Method
- Drain the mizithra in a fine sieve or clean tea towel for at least 20 minutes, pressing gently to remove excess liquid.
- Mix the drained cheese with the egg, chopped mint and a good grinding of pepper. Set aside.
- Mix the flour and salt, then work in the olive oil and raki or wine until a smooth dough forms. Knead briefly, cover, and rest for 20 minutes.
- Roll the dough out thin and cut into rounds about 10 cm across.
- Place a heaped teaspoon of filling just off centre on each round. Fold over into a half-moon and crimp the edge firmly with a fork.
- To fry: heat a generous depth of oil to a moderate heat and fry the pies in batches for 2 to 3 minutes per side, until deep golden. Drain on kitchen paper.
- To bake: heat the oven to 190C fan 170C, brush the pies with beaten egg, and bake for 18 to 22 minutes until golden.
- Serve warm, plain, without honey.
Nutrition, per 3 hand pies
- Calories
- 248
- Protein
- 9 g
- Carbs
- 26 g
- Fat
- 13 g
- Sat fat
- 4 g
- Fibre
- 1 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Kalitsounia almyra
What is the difference between kalitsounia and kalitsounia almyra?
They share the same dough and a very similar mizithra and mint filling, but kalitsounia almyra leaves out the sugar and cinnamon and skips the honey finish entirely, making it a savoury meze rather than a sweet.
Can you freeze kalitsounia almyra?
Yes, shaped and unfried or unbaked, they freeze very well. Fry or bake from frozen, adding a few extra minutes to the cooking time.
What do you serve with kalitsounia almyra?
Olives and a glass of wine as part of a meze spread, or simply on their own as a light lunch.
