Fried kalitsounia with onion

For the filling:

2 cups olive oil

5 cups spring onions

1 large onion

2 cups spinach

2 tablespoons spearmint

2 tablespoons dill

2 cups sour mizìthra cheese

1 teaspoon salt

1 tablespoon pepper

For the dough:

3 cups all purpose flour

2 tablespoons lemon juice

3 tablespoons extra virgin olive oil

3 cups olive oil for frying

1 teaspoon salt

Tepid water for kneading

Preparation:

Combine the spinach, spring onions, spearmint and dill, all finely chopped, in a bowl. Sprinkle with salt and work the greens by hand pressing water out, until they shrivel. Drain the water off and place in a clean bowl. Season with pepper, add the olive oil, sour mizithra cheese and finely chopped onion to the mixture. Mix all the ingredients by hand to obtain a uniform mixture. Cover, allow to stand in the refrigerator, until you have prepared the dough. In a clean bowl place the flour, make a hole in the middle and fill with olive oil, salt and lemon juice. Gradually add some tepid water and continue working by hand into somewhat soft dough. Allow to stand for 10 minutes. Then divide it into pieces and roll them out into fine pastry sheets. Cut small circles on each sheet and place a teaspoon of filling in the centre of each one. Shape into crescents and press the edges with the tines of a fork so as to seal the small pastry envelopes. Heat olive oil and transfer the onion pies one by one into it. Fry them until slightly brown. Remove with a perforated skimmer and place them on a paper towel to drain off the oil. Serve hot or cold.