Karen Mintzias
  1 1/2 c  Fresh mizithra or ricotta

      2 tb Grated hard ricotta

      2    Eggs; separated

    1/2 c  Granulated sugar

      2 tb Butter; melted

      4 tb Milk (or more)

      2 c  All-purpose flour

      1 pn Salt

      1 ts Vanilla extract

           Confectioners' sugar
  For the filling, combine the cheeses, lightly beaten egg yolks, sugar, 1/2
  teaspoon cinnamon, and melted butter in a bowl. The mixture should be thick
  enough to mound, but not stiff; add 1 tablespoon milk, if necessary.  Set
  aside while you make the dough.
  Sift the flour and salt into a bowl, then cut in the butter and mix by
  rubbing between your fingers.  Mix in the vanilla, egg whites, and enough
  milk to make a soft dough.  Knead until smooth and elastic, then break off
  small pieces and roll as thin of a dime.  (The dough will be elastic and
  can be rolled easily.)  Cut into circles 4-inches in diameter (teacup
  size), then on each circle place a teaspoon of the cheese filling.  Wet the
  circle edge with water or milk and fold over to form a half-moon, then seal
  with the tines of a fork or pastry wheel.  Arrange the Kaltisounia on
  buttered cookie sheets and bake in a moderate oven (350 F) for 25 minutes,
  or until the pastry puffs up and turns a light chestnut color.  Remove from
  the oven, and place on racks, and dust with confectioners' sugar and
  cinnamon.  Serve hot or cold.
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.
  Typed for you by Karen Mintzias