Lychnarakia, or kalitsounia, are classic Cretan sweet cheese pastries and part of a wider family of seasonal Aegean pastries traditionally prepared in spring, when fresh cheeses are at their best. Resembling small open tarts, they are closely related to Santorini’s melitinia and the cheese pies – or “tsibita” – of Tinos, though the Cretan version typically features a slightly thicker pastry and fewer decorative folds around the edges.
Traditionally served at festive gatherings and holiday tables, they are filled with fresh mizithra cheese and lightly scented with cinnamon. If you can find clean, untreated lemon leaves, place them over the warm pastries as soon as they come out of the oven for an authentic finishing touch. The leaves also make a beautiful garnish for serving.
Chef: Kostis Kostakis, A la Grek
Preparation & Cooking time: Preparation time: 1 hour
Baking time: 30 minutes
