cheese pastries or feta mint kalitsounia with lemon thyme


Try to stop eating just one of these little cheese hand pies otherwise known as kalitsounia with feta mint and lemon thyme.

These delicious little cheese pastries originate from the Island of Crete – in Greece and are made during Easter.  Of course, there is no rule that says you can only make them at easter time.  At home they are made quite frequently when friends are over – greek or Australian and to be honest have never seen anyone say no to them.

Kalitsounia are little cheese pastries originating from the island of Crete but are so well-liked they are eaten everywhere around the world. 

kalitsounia cheese pastries


Cheese hand pies or kalitsounia are a version of cheese pastie made with rustic home-style phyllo – a little thicker than the store-bought variety.  The filling features feta and mizithra.  Mizithra is a soft cheese so you could replace with ricotta and a little parmesan.  The addition of egg, makes the filling a little fluffy and airy. We must not forget to mention that lots of mint is added in with the cheese and just a little lemon thyme.

If you haven’t opened your own phyllo before making these is the best way to get started as the phyllo doesn’t have to be super thin. The sheets can be smaller too.

You may also like to try the Vegetarian feta and mint rollover or ‘ tsaiti ‘  which is a similar pie but without egg originating from the Peloponesse. 


kalitsounia cheese pastries
Yield: 24

cheese pastries or feta mint kalitsounia with lemon thyme


For the Filling

  • 250g Mizithra cheese
  • 250g feta cheese
  • 1/4 cup fresh mint ( not dried)
  • 1 medium egg
  • 1-3 tablespoons greek yoghurt 
  • 2-4 tablespoons lemon thyme leaves 

To finish

  • 1 egg ( for the egg wash)
  • 1/4 cup warmed honey to drizzle


Follow instructions In the recipe, how to make and manipulate your own phyllo dough.

For this recipe, your phyllo should be slightly thicker (5mm ) than what the linked recipe states.

In a bowl combine the grated feta, mizithra, egg and herbs. Combine well. Set aside.

Preheat the oven to 180 degree Celsius.

Line two large baking sheets with parchment paper and set them aside.

Lightly dust a work surface with flour. Use a rolling pin to roll out the dough to 16 x 20 inch rectangle. Use a sharp knife to cut the dough to 20-24 squares, 4 inch squares.

feta and mint filled phyllo

Add one heaped tablespoon of filling to the centre of each, and then bring all four corners of the squares to the centre and press together.

Pinch along the edges to seal.

Place the pies on the prepared baking sheets, spacing them evenly. Brush top and sides with the egg wash. Sprinkle with sesame seeds if you like.

Bake until golden brown for 22-25 minutes. Drizzle warmed honey on top and serve.


only use 1 tablespoon yoghurt if you have used a soft feta cheese. If your feta is dry and crumbly add 3 tablespoons yoghurt. You don't really want a runny filling.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 88Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 171mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 4g

Olives&Feta do not have control over the ingredients you use to make this recipe nor the environment in which you are making them. When Brands of ingredients are specified please check the brand as companies do change their products. Always read the label.

kalitsounia cheese pastries


Submit your review

Create your own review

Average rating:  
 0 reviews

One Comment Add yours

  1. Megala says:

    These look so cute & delicious. Love the crunchy pastry & cheesy filling.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.