Cretan cheese and mint pastries (Kalitsounia)

1. Mix the flour with the baking powder and salt, add the yoghurt, olive oil and about 100 ml lukewarm water and knead into a smooth, soft, non-sticky dough; cover and rest for 30 minutes.

2. Crumble the mizithra and mix with 1 egg and the chopped mint.

3. Roll out the dough thinly on a floured surface and cut out 10 cm circles.

4. Put a heaped tablespoon of filling in the middle of each circle, then fold up the edge in 5-6 places to form open star-shaped baskets.

5. Place on a lined baking tray, brush the pastry with the second egg, beaten, and sprinkle with sesame seeds.

6. Bake at 180 °C for 25-30 minutes until golden and serve lukewarm.

Tip: Kalitsounia are a must at Cretan Easter; the sweet version is served drizzled with honey. Instead of mizithra, a mix of ricotta and a little crumbled feta works well.