Paparounopites are savoury pies filled with koutsounades — the wild greens that blossom into bright red poppies. These incredibly tasty pies are a staple on the Cretan Easter table.

Dough ingredients:

• Flour (as much as needed)

• A pinch of salt

• 1 wine glass of olive oil

• Juice of 1 small lemon

• 1 raki glass of raki

• 1 glass of lukewarm water

Filling ingredients:

• 2 kilos of sauté greens (koutsounades, fennel)

• 1 bunch of fresh spring onions, finely chopped

• 2 large dry onions, finely chopped

• 1 glass of olive oil

• Salt and pepper

Step 1: Make the dough

In a mosora (large mixing bowl), pour in half the flour and make a small well in the center. Add all the wet ingredients and salt into the well. Mix and gradually add flour, kneading until you get a medium dough that doesn’t stick to your hands. Cover with a clean towel and let it rest for about an hour.

Step 2: Prepare the filling

Wash the greens thoroughly and let them drain in a colander. Chop them into small pieces. In a deep pot, heat some olive oil and sauté the onions and greens. Season with salt and pepper. Once cooked, place them back in a colander to release all excess liquids and let them cool down.

Step 3: Shape the pies

Roll out the dough using a xyliki (wooden rolling pin) into a thin sheet. Use a small dessert plate to cut out round pieces. Place a spoonful of filling in the center of each one and fold them into half-moons. Seal the edges well — press them with your fingers or use a fork to avoid any filling spilling out.

Step 4: Fry the pies

Heat olive oil in a pan until hot. Fry each paparounopita for 1–2 minutes on each side, until golden.

Cretan glossary:

• Mosora: a large clay or metal mixing bowl

• Xyliki: a wooden rolling pin for opening phyllo

By Lena Igoumenaki
President of the Cretan Cuisine Festival Association