Kalitsounia with Spinach or Fennel or Wild Local Greens

For the dough:

1kg flour for all uses

1/2 tsp. salt

2tsp. olive oil

Water (enough so that the dough does not stick in your hands when kneading it)

1/2 water glass tsikoudia

For the filling:

2 kg spinach or the other greens

1/4 water glass oil

Salt, pepper, mint

1 onion, finely chopped (about 20-30 pieces)

Preparation:

Mix all the ingredients well, knead the dough with your hands and let it rise for 1-2 hours. Roll out the pastry using a rolling pin. Make a big sheet, 1/2 cm thick and cut it in the shape of tea saucer. Remove the roots from the spinach, wash it well and cut it in to small pieces. Saute it in an empty casserole for 5 minutes, squeeze with your hands and put it in a bowl. Add the onion, salt, pepper, mint, oil and mix them together. Using a rolling-pin roll out a pastry sheet, the size of a soup plate. Fill each pastry sheet with a tbsp. of the mixture, fold and close it well and then fry them in very hot oil on both sides. You can also bake them in the oven for 30-40 minutes at 180 degrees after having basted them with a beaten egg and sprinkled with sesame.