2 lbs. fresh ricotta
1 (8 oz.) pkg. cream cheese
3 eggs
1/4 c. chopped fresh mint or 2 tbsp. dry mint, crushed
1 tsp. sugar
1/2 tsp. salt
Dash of cinnamon (optional)

Mix all above ingredients well until creamy. Roll pastry dough thin and start on end by putting 1 tablespoon filling in a row (not too close). Cover cheese by overlapping filo and use pastry cutter to cut them, should be like a half circle in shape. You may also use fork tines to press them closed.

Deep fry in hot vegetable oil or bake on greased pan in 400 degree oven about 20 minutes.

DOUGH FOR KALAITSOUNIA:

Make dough using enough flour and water to make stiff dough. About 2 tablespoons of oil may be added. Knead until smooth. Cover and let stand a while before rolling dough.