• In a large bowl, place mizithra and feta cheese or a combination of ricotta and feta cheese. Add one egg and mix together using a fork or spoon.
• Add finely chopped mint to the mixture and mix thoroughly making sure the mint is well integrated with the cheese and eggs. Set aside.
• On a clean floured surface, roll out your phyllo dough using a rolling pin.
• Using the 4-inch cookie cutter, cut dough circles and leave them on a lightly floured surface.
• As you cut each dough circle, you will have some left over. Add it to the dough and roll it out again until you make about 18 to 22 dough circles.
• Take about 1 tablespoon of the cheese mixture and place it in the middle of each dough circle.
• Fold the dough over into a half-moon or crescent shape and seal the edges using a cookie cutter or fork.
• Heat extra virgin olive oil in a deep saucepan on high heat.
• Deep fry the kalitsounia cheese pies in batches, ensuring to turn them over periodically.
• Once both sides are golden brown, about 3 to 4 minutes, carefully remove them and place on an absorbent paper towel to drain.
• To serve, let the Cretan cheese pie cool and then drizzle honey and enjoy.

Baking Instructions

• If you are baking your kalitsounia, preheat the oven to 350° F / 180 °C.
• Place the kalitsounia on a baking sheet lined with parchment paper.
• Beat 1 egg yolk in a small bowl and using a pastry brush, spread the egg on each cheese pie for a golden finish.
• Sprinkle with a mix of black and white sesame seeds.
• Place the baking tray in the oven and bake for about 20 to 25 minutes, until lightly browned.
• Once ready, remove from the oven and allow to cool slightly.
• Enjoy warm with a drizzle of Cretan honey.