Appetizers, Vegetarian

Kremidokalitsouna – Pies with onions




     This recipe can be found for the first time at Chania during the Second World War. The ingredients for food back then were few and not easy to find. Nevertheless, the Cretan housewives who knew how to cook according with the Cretan traditional cuisine, took advantage of three ingredients (flour, dry onions and olive oil) which they could find in Crete, prepare small pies with onions (commonly referred as kremidokalitsouna).

    My recipe for “kremidokalitsouna” is the one that Tasa taught me. Tasa was a wonderful cook and even better woman who I had the luck to have as my mother in law. She used to make delicious Kremidokalitsouna. I will never forget that the first time I taste them, she didn’t tell me that there is onion (back then I was young and I didn’t like onion that much). I only taste the onion in a second pie. Since then they have become an irreplaceable part of my recipes and I feel very proud every time my siblings say that my pies taste the same with those of Tasa.

what you will need:

      for the dough:


  • 1/2 kilo all-purpose flour
  • 3 tablespoon olive oil
  • 3 tablespoon lemon juice
  • 250 ml water at room temperature
  • 1 teaspoon salt
  • plenty olive oil for frying


   for the filling:


  • 1 kilo dry onions peeled and cut into thin slices.
  • 1 small ripe tomato (50 gr), coarsely cut
  • a pinch cinnamon
  • salt, pepper
  • 30 ml, olive oil

 the recipe step by step:

1. Prepare the dough:

    Place the flour in a bowl. Make a well in the middle of the flour. Add the olive oil, lemon juice, salt and half of the water and mix these ingredients by working them with your fingertips.

    Gradually add water, knead by hand until the dough is soft and smooth. Cover with a towel and leave it for 30 minutes.


   2. Prepare the filling:

    Put olive oil, onions, tomato, salt, pepper and cinnamon in a large frying pan. Sauté and stir gently for about 5 minutes. Transferred the filling in a colander until most of the liquid has disappeared.

   Alternatively, place the onions and salt in a bowl. Squeeze strongly with your palms for 5 minutes. Add tomato, pepper and cinnamon, mix well and put in the colander to drain well.


3. Using a rolling pin or a pasta machine, roll out the dough (approx. 0,2 cm thick), on a floured surface, and cut it into circles (about 12 cm diameter).


Μ-κρεμμυδοκαλίτσουνα (2)


5. In a frying pan on medium heat put the olive oil and fry the onion pies on both sides until they become golden. Remove and place them on absorbing paper.




    Alternatively, place the pies into a lined pan with non-stick paper and brush both sides with olive oil. Bake in a pre-heated oven at 180° C for 30′ or until they become brown.


tips and tricks

  • If the dough is too sticky, add a little more flour.
  • Kremidokalitsouna with raw onions are better baked in the oven, while the ones that have been sautéed onions are better fried in the pan.
  • You can freeze them. Place the pies in layers on a shallow pun. Between the layers, add double non-stick paper. Cook them as above, without defreezen.

                               Bon appetite – Kali orexi







Appetizers, Vegetarian

Dakos or Koukouvagia (owl)




Recipe steps




1. Wet the rusks in water (shaking off any excess water) and cover it with a towel for 5 minutes.




2. Put it on a plate, pour it olive oil and little salt. Rub origano in your hands and sprinkle it on the rusk.





3. Carefully lay out the tomatoes on the rusks.




DSC_0246 (2)



4. Then add mizithra above.





5. Lastly add the black olive oil above in the center, like the eye of an owl.

6. Sprinkle with olive oil. 



Tips and tricks

  • You can add more olives or kapari or kritamo for more bitterness and saltiness  
  • With the years, the presentation of “koukouvagia” has been evolved so as to look more with the eye of the animal owl (koukouvagia in Greek). This is why the ingredients are placed with care in circle over the “paximadi”. First the tomato, next the local cheese (mizithra) and a black olive in the middle.

Bon appetite – Kali orexi


The History

How the “koukouvagia” takes its name?

The history starts in the decade of 1950 in Rethymno. There was a tavern at the suburbs of the town, where all the forbidden pleasures were gathered there: gabling, smoking, women.

The conservative society of these days did not allowed such shops inside the town.

In this tavern they made round rusks which were offered for quick and stimulant meal. They were offered wet in olive oil and with the known goodies on them.

The rumors say that the owner was called Koukouvagias, a known name back then.

Other rumors say that in the area there were many owls (koukouvagia in Greek) that were witnesses of all the night walkers in the area every night.

The only certain fact is that the namekoukouvagia” end up to be the morning codename for all the gentlemen of the high society by saying to each other “Let’s go for koukouvagia at night”

Nice story


main dish, summer dish, Vegetarian

Boureki from Chania

what you will need: 

  • 1 kg zucchini (long slender zucchinis without seeds), washed and cut the two edges
  • 300 gr potatoes, peeled
  • 1 large ripe tomato
  • 400 gr homemade cheese or mizithra or ricotta (crumbled).
  • 100 gr feta (crumbled)
  • 100 gr kefalotiri or  parmesan (grated)
  • 3 tablespoons of fresh pepper mind finely chopped or 1 tablespoon dried
  • 200 ml olive oil
  • 3 tablespoons breadcrumbs
  • 20 gr sesame seeds
  • Salt

for the batter:

  • 90 gr of all purpose flour
  • 260 gr of whole milk
  • salt and pepper

recipe step by step

  • Cut the zucchini, the potatoes and the tomatoes in very slim slices. Place them in different bowls.
  • Mix the cheeses and peppermint in a large bowl.

Assemble the boureki:

    1. Oil 1/3 of the olive oil at the bottom of a roasting pan and sprinkle 1 tbsp breadcrumbs.

    2. Cover the bottom of the roasting pan with potatoes. Season and drizzle 1/5 of the cheese mix over the potatoes.

   3. Place a layer of zucchini, sprinkle 1 tbsp breadcrumbs and drizzle 1/5 of cheese mix.

   4. Place the second layer of zucchini. Scatter the slices of tomato and sprinkle 1/5 of the cheese mix.

   5. Place the third layer of zucchini and sprinkle again 1/5 of the cheese mix.

   6. Then lay the last layer of zucchini. Drizzle the rest of the olive oil on top.

  7. In a bowl mix the milk and the flour. Mix gently the rest of cheese and season with salt and pepper to taste.

   8. Pure the batter on top of the veggies. Sprinkle the sesame on the top.

   9. Cover with foil and bake it in the preheated oven for 50 min in 2000 C. After 50 minutes, bake uncovered for another 30 minutes in 180C  until it become golden and it is fork-tender. 

  10. Allow it to cool ½ an hour before cutting into. It is served warm at room temperature, but it is also delicious the next day.


  1. Zucchini and potatoes should be in very thin slices.
  2. The slices of vegetables should be placed so that they slightly overlap each other.
  3. The quantities of materials are enough for a 35×25 deep rectangular pan.
  4. Be careful not to use too much salt. The cheese usually has a lot of salt.



Bon appetite – Kali orexi