Anaropita (Cheese Pie)

• 500g Farina flour
• 500g Village flour
• 1 teaspoon baking powder
• 70g sunflower oil
• 70g melted vegetable shortening/butter
• 500-550g lukewarm water
• 5g salt
• 10g vinegar

For the filling

• 1 kg fresh unsalted anari cheese (Cypriot ricotta)
• 100g sugar
• 1 spoon cinnamon
• 50g rose water
• 80g milk
• 400-500g tsipouro fat (or vegetable shortening or sheep's butter)

For the syrup

• 5 cups sugar
• 5 cups water
• 6 cloves
• 2 pieces of true cinnamon stick
• Juice of ½ lemon

For the syrup:

1. In a saucepan, combine all the ingredients for the syrup. Let the syrup boil for 3-4 minutes, then remove it from the heat. Set it aside to cool completely.

For the dough:

2. Place all the dough ingredients in a mixer and knead until you have a fluffy dough. Be careful: it might not take all the water, or it might need a little more. When the dough is ready, let it rest for at least 30 minutes.

Meanwhile, prepare the filling:

3. In a bowl, add the fresh anari cheese (which you crumble with a fork), the sugar, cinnamon, rose water, and milk. Mix all the ingredients well with a spoon and set the bowl aside.
4. Cut the dough into four balls and lightly roll each one out with a rolling pin to give it a rectangular shape, not too big and not too wide. Roll out each piece of dough using a pasta machine, starting from setting 0 and continuing to 2, 3, and 5, dusting with flour before each pass. That is, from thickest to thinnest.
5. Cut it into 2 pieces and set them aside, and continue rolling out the rest, dividing each into 2 pieces. Place 3 dough pieces vertically next to each other and lightly stick their edges together to join them. Brush with the tsipouro fat or butter. Place about 3 large spoonfuls of filling over the rolled-out sheets and spread it evenly.
6. Push the bottom base upwards and the top part downwards to make the dough look like a bellows (accordion). Cover the middle part where the filling shows with the edges so it is covered. Take the 2 ends and gently stretch while simultaneously twisting one hand upwards and the other downwards to create a spiral shape. Place the anaropites (cheese pies) in a round or rectangular non-stick baking pan, which you have greased with the tsipouro fat or butter, and brush the remaining butter or fat on top with a brush.
7. Bake in a preheated oven at 160-170°C for 45-60 minutes. When the anaropites are ready, remove them from the oven and pour the cold syrup over them. Cut or poke the anaropites with a skewer so the syrup is absorbed better. Let the anaropites soak up the syrup and serve.