Combine the flour, olive oil, vinegar, water and salt in a bowl and mix well to form a soft dough

Turn onto a lightly floured surface and knead until it comes together

Place dough in bowl, cover with a damp towel and set aside to rest for 30 minutes

After the dough has rested, lightly flour your work surface and roll your dough out to approximately 3mm in thickness

Using a glass or round cookie cutter, cut out circles – approximately 8-10cm in diameter – from the dough

Place a teaspoon of the ricotta in the centre of the pastry circles and carefully fold the pastry circles in half, over the filling

Seal the open ends of the kalitsounia by gently pressing fork tines against the rounded edges

Heat frying oil in a deep saucepan on medium-high heat

Deep-fry the kalitsounia in batches, turning 
occasionally, until crisp and golden (about 1 minute each side) before draining on a paper towel

Drizzle the kalitsounia with honey and serve while still warm

Kali Orexi!