For the dough:
- 700 gr of all-purpose flour,
- 1 cup of corn flour,
- 1 ½ cup of olive oil,
- 4 tbsp of ouzo (or brandy),
- 2 tbsp of lemon juice,
- 1/2 tsp of salt,
- 1 cup of water,
- about 400 gr of walnuts, chopped, (or almonds)
- 4 tbsp of sugar,
- 2 tbsp of cinnamon, ground.
For the syrup:
- 1 1/2 cups of water,
- 2 cups of sugar,
- 1 cup of honey,
- 2 tbsp of lemon juice.
- Prepare the syrup first: Boil water with sugar for 5-6 minutes. Pour into the lemon juice, remove from the heat and add the honey. Stir to melt and set aside.
- Mix the flour with the salt into a mixing bowl. Pour in ½ cup of olive oil. Rub the flour with the oil between our palms, until it becomes like crumbs.
- Make a hole in the middle and pour into the water, ouzo (or brandy) and the lemon juice.
- Knead until it does not stick to hands. If necessary, add a little water or flour. The dough should be smooth and firm.
- Cover with plastic wrap and let stand for one hour.
- Divide the dough into four pieces and roll each piece in a moderate sheet, sprinkling over with corn flour.
- Place the first sheet on a greased baking pan. Then strain the sheet as pleated and at irregular intervals. Place all the strained sheets next to each other.
- When you have finished all the sheets, warm well the olive oil and pour over the pie (it will make bubbles).
- Bake for about 15 minutes at 400 F (200 C) degrees and then turn down to 350 F (170 C), until cooked through and golden brown.
- While the pie is still hot pour over with cold syrup. Sprinkle with chopped nuts, mixed with sugar and cinnamon.