Greek Onion, Tomato And Feta Turnovers (Kremydokalitsouna)

In a large skillet, heat oil and saute the onions over medium heat until soft, about 5 minutes. Add the tomatoes and pepper or pepper flakes and cook until most of the juices have evaporated, 4 to 5 minutes. Remove from the heat and add the bread crumbs as needed to thicken the filling. Let cool completely, then add the cheese and salt to taste.

To make the phyllo: Place flour and the salt in a food processor. Pulse a few time to mix. With the motor running, add the vodka, lemon juice and oil, then add just enough water to make a soft dough.

Let the dough rest in the processor for 15 minutes.

Process the dough for 1 to 2 minutes longer, or until it is slightly elastic. Let rest in the food processor for 20 to 30 minutes.

On a lightly floured surface, knead the dough briefly, until it is smooth and elastic, adding a little more flour if its sticky. Divide the dough into 4 pieces. Cover 3 of them with plastic wrap and, with a rolling pin, roll out the remaining dough as thin as possible, dusting often with a little flour. Or, if you have a pasta machine, roll out strips of phyllo as described in the manufacturer's instructions. Repeat with the remaining dough.

Working with 1 portion at a time, cut the phyllo into 3 1/2-inch rounds, using a cookie cutter, biscuit cutter or glass. Place 1 tablespoon of the filling in the middle of each round, fold over the dough to make a half circle and press the edges with the tines of a fork to seal. Set aside on paper towels. If you are not going to fry the turnovers immediately, arrange them on baking sheets, cover and refrigerate for up to 1 day.

In a large skillet, heat 2 inches of a combination of olive oil and safflower oil over medium-high heat to 350 degrees F.

In batches, fry the kalitsouna, turning once, until golden brown, 3 to 4 minutes. With tongs, transfer to paper towels to drain. Serve warm or at room temperature.