• ⅓ cup olive oil
• 2½ cups thinly sliced onions
• ⅔ cup grated ripe tomatoes (see Note)
• ½–1 teaspoon Aleppo pepper or ¼–½ teaspoon crushed red pepper flakes
• 2–3 tablespoons dried whole wheat bread crumbs
• 1 cup crumbled feta cheese
• Salt
• 1 recipe Cretan Phyllo
• Olive oil and safflower oil for frying

In a large skillet, heat ⅓ cup oil and sauté the onions over medium heat until soft, about 5 minutes. Add the tomatoes and pepper or pepper flakes and cook until most of the juices have evaporated, 4 to 5 minutes. Remove from the heat and add the bread crumbs as needed to thicken the filling. Let cool completely, then add the cheese and salt to taste.

Working with 1 portion at a time, cut the phyllo into 3½-inch rounds, using a cookie cutter, biscuit cutter or glass. Place 1 tablespoon of the filling in the middle of each round, fold over the dough to make a half circle and press the edges with the tines of a fork to seal. Set aside on paper towels. (If you are not going to fry the turnovers immediately, arrange them on baking sheets, cover and refrigerate for up to 1 day.)

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.