THESE SMALL pastries are just one example of the hundreds of different kinds of turnovers that are served as a meze in Crete, but they make a fine meal in themselves as well. They disappear quickly, so you’ll be glad that this recipe makes plenty. The fried turnovers will keep for several days, but they taste best fresh. You can make similar turnovers using grated zucchini instead of the tomatoes, or substitute pancetta or spicy sausage for the feta.
In a large skillet, heat
Working with 1 portion at a time, cut the phyllo into 3½-inch rounds, using a cookie cutter, biscuit cutter or glass. Place
In a large skillet, heat 2 inches of a combination of olive and safflower oil over medium-high heat to 350°F. In batches, fry the kalitsouna, turning once, until golden brown, 3 to 4 minutes. With tongs, transfer to paper towels to drain. Serve warm or at room temperature.
Omit the cheese and sauté
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