Tsipopita (Grape Pomace Pie)

• 5 ½ cups Village Flour
• 1 cup fine Semolina
• 1 teaspoon Salt
• ½ cup Sunflower Oil
• 2 tablespoons Vinegar or Zivania (Cypriot spirit)
• 1 ¾ cups lukewarm Water

For the Filling

• ½ kilo (2 cups) Tsipa (grape pomace)
• 2 tablespoons Sugar
• 1 teaspoon Cinnamon
• Almonds

For the Syrup

• 3 cups Sugar
• 3 cups Water
• 2 Cinnamon sticks
• 10 Cloves
• Orange blossom water or Rose water
• Lemon

For the Dough:

1. In a large bowl, combine the flour, fine semolina, and salt, and mix. Add the oil and 'rub' it in, meaning rub with your palms until coarse crumbs form.
2. Next, add the vinegar or Zivania, mix, and gradually add the water, kneading until you have a soft dough.
3. Cover the bowl with plastic wrap or a cloth and set aside for 30 minutes to 1 hour for the dough to 'rest'.

Meanwhile, prepare the syrup:

4. Place all ingredients in a saucepan and bring to a boil.
5. Skim off any foam if necessary.
6. Reduce the heat and boil for 7-8 minutes.

For the Filling:

7. Place the tsipa in a small pot and boil it briefly so it can be spread easily. Take a piece of dough and roll it out into a long, narrow sheet, passing it gradually through the pasta machine until you reach the thinnest setting. Roll out another sheet and place it next to the first one.
8. Brush the 2 sheets with the tsipa and sprinkle with cinnamon, cloves, and almonds. Place one sheet on top of the other and roll into a log. Twist and coil it into a spiral shape. Place it in the center of a baking pan. Repeat the same process and continue the spiral in the pan. Spread any remaining tsipa over the surface of the pie.
9. Bake in a preheated oven at 180°C for 1 hour and 20-30 minutes, or until nicely browned. As soon as you take the pie out of the oven, pour the cold syrup over it. Set aside to 'absorb' the syrup for 3-4 hours before serving. However, it's even better if you make it the day before. This way, the aromas will be enhanced.