Kalasouna: A Taste of Folegandros – The Cheese and Onion Pie That Captures the Soul

There are certain dishes that, with just a single bite, transport you. For me, Kalasouna is one of those magical culinary anchors, tethering me to sun-drenched afternoons and the scent of baking bread wafting from a village oven. My first encounter with this Cycladic marvel wasn’t in a bustling taverna, but in a humble home on Folegandros, where Yiayia Eleni, with hands weathered by years of kneading and a smile as warm as her hearth, shared her Saturday ritual. She showed me how the simple ingredients – flour, feta, onions – transformed into something so profoundly comforting, a testament to the island’s unpretentious yet deeply flavorful cuisine. It’s a pie that whispers stories of tradition, of resourcefulness, and of the pure joy found in sharing good food.

Recipe Overview

• Prep Time: Not specified (estimated based on instructions)
• Cook Time: 1 hour
• Total Time: 1 hour and 2 minutes (estimated, including rest time)
• Servings: 8-10
• Yield: 1 pie
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

For the Crust:

• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 pinch salt
• 2/3 cup olive oil
• 2/3 cup water

For the Filling:

• 2 cups red onions, finely chopped
• 3 scallions, thinly sliced (white and most of the green parts)
• Salt (for wilting onions)
• 10 1/2 ounces feta cheese, crumbled
• 1 1/2 cups thick sheep milk or 1 1/2 cups strained yogurt
• 1 1/4 cups toasted breadcrumbs
• Black pepper, freshly ground, to taste
• 2 large eggs, lightly beaten
• 3-4 tablespoons milk (for brushing)
• 1 1/4 cups sesame seeds (divided)

Equipment Needed

• Large mixing bowl
• Food processor (optional, for dough)
• Colander
• Measuring cups and spoons
• Rolling pin
• 13 x 9-inch baking dish
• Pastry brush
• Fork
• Pastry wheel (optional)
• Cooling rack

Instructions

Let’s embark on creating this rustic Cycladic delight. The process begins with the hearty dough, followed by the savory filling, and culminates in a beautifully golden, comforting pie.

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Using your fingertips, incorporate the olive oil into the dry ingredients. Rub the mixture between your hands until it resembles coarse breadcrumbs. Gradually add the water, mixing until a soft, elastic dough forms. Cover the dough with plastic wrap and allow it to rest for 2 to 3 minutes.

   • Alternatively, for a quicker method, you can use a food processor. Combine the dry ingredients in the food processor and pulse to mix. With the motor running, gradually add the liquids until a dough forms. Let the dough rest in the food processor for 2 to 3 minutes.

2. Prepare the Onion Mixture: Place the finely chopped red onions and thinly sliced scallions into a colander. Sprinkle them generously with salt. Gently knead the onions and scallions with your hands for a few minutes to help them wilt. Rinse them thoroughly under very warm running water to remove excess salt and any bitterness. Drain them exceptionally well, squeezing with your hands to extract as much liquid as possible. This step is crucial for preventing a watery filling.

3. Assemble the Filling: In a large bowl, combine the wilted and drained onions and scallions with the crumbled feta cheese, thick sheep milk (or strained yogurt), toasted breadcrumbs, and black pepper to taste. Stir everything together. Now, taste the mixture. Feta cheese can vary significantly in saltiness, so add more salt only if necessary. Finally, gently stir in the lightly beaten eggs until well combined.

4. Preheat the Oven and Prepare the Baking Dish: Preheat your oven to 400°F (200°C). Lightly oil the bottom and sides of your 13 x 9-inch baking dish. Sprinkle approximately 2 tablespoons of the sesame seeds evenly over the oiled bottom and sides of the dish.

5. Form the Crust Base: Divide the rested dough into three equal pieces. Take two of these pieces and set the third aside, keeping it covered to prevent drying. Briefly knead the two pieces together on a lightly floured surface. Roll out this combined dough into a single sheet large enough to generously cover the bottom and sides of the prepared baking dish, ensuring about a 1/2 inch overhang. Carefully fit this dough into the baking dish, pressing it gently into the corners and up the sides.

6. Add the Filling and Top Crust: Spoon the prepared filling evenly into the dough-lined baking dish. Now, take the remaining piece of dough. Roll it out on your lightly floured surface into a rectangle that is just a little larger than the baking dish. Carefully place this dough rectangle over the filling.

7. Seal and Decorate the Pie: Fold the overhanging bottom crust inward over the top crust. Pinch the edges of the top and bottom crusts together firmly. Then, turn these sealed edges inward and press to create a neat, cord-like border around the perimeter of the pie. To prevent this cord from burning excessively during baking, gently flatten it with the tines of a fork. If you desire a decorative finish, you can use a pastry wheel to score parallel lines on the top crust, crossing them to create a diamond-shaped pattern. Be meticulous and ensure you do not cut all the way through the crust.

8. Final Touches and Baking: Brush the entire top of the pie with the milk. Sprinkle the remaining sesame seeds evenly over the milk-brushed surface.

9. Bake the Kalasouna: Place the baking dish in the preheated oven. Bake for 1 hour, or until the crust has pulled away slightly from the sides of the pan and the top is a beautiful golden brown.

10. Cool and Serve: Once baked to perfection, remove the Kalasouna from the oven. Let it cool in the pan for a while before cutting into it. Serve warm or at room temperature.

Expert Tips & Tricks

• Onion Prep is Key: The salting and rinsing of the onions and scallions might seem like an extra step, but it’s vital. It removes their harsh bite and excess moisture, preventing a soggy bottom crust and ensuring a more pleasant flavor profile. Don’t skip it, and be sure to squeeze out as much water as physically possible.
• Dough Consistency: The dough should be soft and elastic, not stiff. If it feels too dry, add a tiny bit more water, a teaspoon at a time. If it’s too sticky, add a whisper of flour.
• Toasted Breadcrumbs: Toasting your breadcrumbs (either in a dry pan or in the oven) before adding them to the filling makes a world of difference. They absorb less moisture and add a delightful nutty crunch.
• Uniformity in the Bake: Ovens can be finicky. If you notice one side browning faster than the other, rotate the baking dish halfway through the baking time.
• Dough Overhang: Don’t be afraid of a generous overhang when fitting the bottom crust. This extra dough is what allows you to create that sturdy, sealed edge, preventing the filling from escaping.
• Freezing for Future Flavors: You can prepare the dough and the filling separately and store them in the refrigerator for up to a day. The assembled, unbaked pie can also be frozen. Thaw overnight in the refrigerator and bake as directed, potentially adding a few extra minutes to the bake time.

Serving & Storage Suggestions

Kalasouna is wonderfully versatile. It’s fantastic served warm, straight from the oven, with a crisp green salad dressed with a simple lemon vinaigrette. It also holds its own beautifully at room temperature, making it an ideal addition to a mezze platter or a picnic basket. For a heartier meal, it pairs well with grilled meats or a side of tzatziki.

Leftovers can be stored in an airtight container. At room temperature, it will keep for up to 2 days, provided your kitchen is not excessively warm. For longer storage, refrigerate it for up to 4 days. To reheat, you can gently warm slices in a moderate oven (300°F / 150°C) for about 10-15 minutes, or until heated through. Avoid microwaving, as it can make the crust soft.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	777.5 kcal	N/A
Calories from Fat	N/A	51 %
Total Fat	43.8 g	67 %
Saturated Fat	12.9 g	64 %
Cholesterol	101.2 mg	33 %
Sodium	766.3 mg	31 %
Total Carbohydrate	74.4 g	24 %
Dietary Fiber	5.8 g	23 %
Sugars	4.8 g	19 %
Protein	23.3 g	46 %

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

While this recipe is deeply rooted in tradition, there’s always room for a touch of personal flair.

• Cheese Blend: If feta isn’t readily available or you desire a different flavor profile, consider mixing it with a milder cheese like ricotta or even a bit of grated graviera for added depth.
• Herbaceous Notes: While not traditional, a finely chopped tablespoon of fresh dill or mint can add a lovely fresh dimension to the filling.
• Spicy Kick: For those who enjoy a little heat, a pinch of red pepper flakes added to the filling can provide a subtle warmth.
• Dietary Adjustments: While challenging to maintain the authentic texture, a gluten-free flour blend could be explored for the crust, though results may vary significantly. For a dairy-free option, a firm, crumbled tofu mixed with dairy-free feta-style cheese and a thick non-dairy yogurt could be attempted for the filling, but this would be a considerable departure from the original.

FAQs (Frequently Asked Questions)

Q: Why do the onions need to be salted and rinsed?
A: Salting and rinsing draws out excess moisture and mellows the sharp flavor of the onions, preventing a watery filling and ensuring a more balanced taste.

Q: Can I make the dough ahead of time?
A: Yes, the dough can be made a day in advance and stored, tightly wrapped, in the refrigerator. Let it come to room temperature for about 30 minutes before rolling.

Q: What kind of yogurt is best if I can’t find sheep milk yogurt?
A: Thick, full-fat strained yogurt (like Greek yogurt) is the best substitute, as it has a similar consistency and richness.

Q: How do I know if the pie is done?
A: The Kalasouna is ready when the crust is deeply golden brown and begins to pull away slightly from the edges of the baking dish.

Q: Can I freeze the baked Kalasouna?
A: While it’s best enjoyed fresh, you can freeze cooled, baked Kalasouna. Wrap it tightly and freeze for up to 2 months. Reheat as per storage instructions.

Final Thoughts

Kalasouna is more than just a pie; it’s a culinary embrace, a comforting narrative baked into a golden crust. It’s a reminder that the most profound flavors often arise from the simplest, most honest ingredients, prepared with care and tradition. I urge you to take this recipe into your kitchen, to feel the texture of the dough, to inhale the fragrant aroma of baking onions and feta, and to share this taste of Folegandros with your loved ones. Each bite is a journey, a small echo of island life, and a testament to the enduring magic of home cooking. Enjoy the process, savor the outcome, and perhaps, create your own delicious memories.