Ingredients
Serves 12 (Makes 24)500gms ready made filo or homemade filo pastry
Plain flour for dusting
Olive oil for brushing
For the filling
500gms sesame seeds toasted
200gms caster sugar
1 tsp ground cinnamon
1 tsp ground gloves
For the Syrup
1 kg caster sugar
1 cinnamon stick
2 tbsp freshly squeezed lemon juice
3 cups water
Method
Grind the sesame seeds to a rough paste in a food processor, then mix with the sugar, cinnamon and cloves in a bowl.
Preheat the oven to 180ºC.
If using homemade filo, divide the dough into 12 pieces. Roll out on a lightly floured work surface into 20x30cm rectangles. Brush filo sheets with oil and place 4 tablespoons of the sesame mixture along a long edge.
Roll up into a long cylinder, cut in half and wind each part into a loose spiral. Put the pies on a baking tray, brush with olive oil and bake for about 45mins, or until lightly browned.
To make the syrup, put the sugar and cinnamon stick into a pan, pour in 3 cups of water and bring to the boil, stirring until the sugar has dissolved. Boil without stirring for 5mins, then add the lemon juice. Remove from the heat and remove the cinnamon. Carefully pour the hot syrup over the pies when they come out of the oven. Let cool in the syrup.
From Vefa’s Kitchen: The bible of traditional Greek cuisine, by Vefa Alexiadou, published by Phaidon, RRP: $69.95