Prepare the dough for the filo by mixing all the ingredients together and let it rest for at least ½ hour.
Grate the tyromalama into coarse pieces and salt depending on taste (tyromalama has no salt at all, try until the taste is to your liking).
Roll out the dough
Into a thin sheet
And cut into squares.
Place 1-2 spoonfuls of the cheese in each piece of filo (depending on the size)
And cross to seal, making a square kalitsouni.
Cook in a non-stick pan, over medium heat, until the filo is golden brown and the cheese melts. You don't have to oil the pan, as the cheese melts it lets out enough butter for the kalitsounia to be cooked.
