• 2 cups (200g) grated goat/sheep halloumi (grated on the fine side of the grater)
• ½ cup (25g) fresh spearmint, finely chopped
• 1 teaspoon (1g) dried spearmint
• 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 them together.
2. Pour in the sunflower oil and mix with a spoon until it coats everything.
3. Add the yogurt and knead well. Shape 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 cheese. Add the halloumi, the spearmint (fresh and dried), the baking powder, and mix. Add the eggs and knead well.
2. Take a round baking pan with a diameter of 28-30 cm and grease it with oil. Cut a piece of parchment paper to cover the base and the sides of the pan. This will help us transfer the rolled-out dough into the pan more easily.
3. Take slightly more than half of the dough and roll it out into a sheet the size of the parchment paper (remember, we want it to cover the base and the sides of the pan). Carefully invert the dough onto the pan and gently peel off the parchment paper. If it tore in any spots, carefully patch it up. It must cover the sides of the pan as well.
4. Prick the base with a fork. Place the filling on top and roll out the remaining dough to cover the entire filling.
5. Use a pastry brush to press the edges of the dough into the edge of the filling. Bring the dough hanging over the sides inwards and seal it evenly (like sealing small pies, 'kolokotes'). Sprinkle with the sesame seeds.
6. With a knife, score the pie into triangular pieces. First, cut it in half to form a cross, and then diagonally into triangles, depending on how large you want your pieces to be.
7. Bake in a preheated oven at 180°C (350°F) for 55-60 minutes until the Anaropita is evenly golden brown.
