A traditional Cypriot savory pie made with anari cheese, feta, and halloumi, encased in a simple, rustic dough.
INGREDIENTS
For the Dough
• 3 ½ Village flour (or strong bread flour)
• 1 teaspoon (6g) baking powder
• 1 level teaspoon (3g) salt
• ¾ cup (160ml) sunflower oil
• 1 ½ cups (400g) sheep's yogurt
For the Filling
• 1 kilo unsalted anari cheese (ricotta or similar fresh cheese can substitute)
• 1 package (200g) feta cheese
• 2 cups (200g) grated goat/sheep halloumi (grate on the fine side of the grater)
• ½ cup (25g) freshly chopped mint
• 1 teaspoon (1g) dried mint
• 4 teaspoons (32g) baking powder
• 4 eggs (Medium)
For the Topping
• 2 tablespoons sesame seeds
METHOD
For the Dough
1. In a bowl, combine the flour, baking powder, and salt, and mix well.
2. Pour in the vegetable oil and mix with a spoon until it is evenly distributed throughout the dry ingredients.
3. Add the yogurt and knead thoroughly. Form the dough into a ball, cover the bowl with plastic wrap, and let it rest for 30 minutes.
For the Filling
1. In a bowl, crumble the anari cheese and the feta. Add the grated halloumi, fresh and dried mint, baking powder, and mix. Add the eggs and knead well.
2. Take a round baking pan, 28-30 cm in diameter, and grease it with oil. Cut a piece of parchment paper to cover the base and sides of the pan. This will help when transferring the rolled-out dough into the pan.
3. Take slightly more than half of the dough and roll it out into a sheet the size of the parchment paper (remember, it needs to cover the base and the sides of the pan). Carefully invert the dough onto the parchment paper into the pan and gently peel off the parchment paper. If the dough tore anywhere, carefully patch it up. It must cover the sides of the pan.
4. Prick the base with a fork. Place the filling on top and roll out the remaining dough to cover the entire filling. Use a pastry brush to press the edges of the top dough into the edge of the filling. Fold the excess dough hanging over the sides inwards and seal it evenly (like closing a calzone). Sprinkle with sesame seeds.
5. Score the pie with a knife into triangular pieces. First, cut it in half to form a cross, and then cut diagonally into triangles, depending on how large you want your pieces. Bake in a preheated oven at 180°C for 55-60 minutes until the Anaropita is evenly golden brown.
