For the pastry:

For the filling:

  • 150 gr chopped lamb’s liver
  • 150 gr chopped chicken’s giblets
  • 200 gr bonnet rice
  • 100 gr raisins
  • 100 gr pine cones or almonds or walnuts
  • 0.5 L water
  • 0.5 glass Extra Virgin Olive Oil Koroneiki ABEA
  • salt
  • pepper
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 1 glass sugar
  • 1 glass Milk (Goat or Cow) VERO CRETAN
  • Olive Oil ABEA for the spreading of of the baking dish and the spreading of the pastry


We place all the ingredients for the dough in the mixer and we mix with the feather. We let the dough half an hour to rest covered. We saute the liver with olive oil. We add the water, when it is boiled, we add rice, salt, pepper, spices and nuts. We boil for about 15 minutes. We spread the pan with olive oil. We divide the dough into 3 parts and we roll out the phyllos. We put the first in the pan, we sprinkle with cinnamon and sugar and we pour half the filling. We cover with the other phyllo, we smear with oil, we sprinkle with sugar and cinnamon. We spread the rest of the filling. We cover with the last phyllo, we sprinkle with olive oil, we sprinkle with cinnamon and sugar. We bake at 180 ° C for 40 minutes. At 20 minutes of cooking, we add the milk.

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