Traditional recipe from Chania for (savoury) kalitsounia. They are usually made at Easter but they are vigorously consumed all year round, no matter how they are made (just with wild greens or with mizithra, fried or baked) they are extremely delicious.
''Stamnagathi'' is a wild chicory variety with spiny leaves that grows mainly in the island of Crete . nearby the sea. It combines a bitter and sweet flavour with an exquisite aftertaste considered a trademark of Cretan cuisine.