Twisted cheese pie 

For the dough:

450 g all-purpose flour

7 g fine salt

15 g tsikoudia or any strong alcohol (for example raki) or white wine

70 g olive oil (we can also use pomace olive oil)

160 g water

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For the filling:

400 g pumpkin

110 g olive oil

210 g onions

160 g Carolina rice

600 g water

400 g feta cheese

1 pinch of pepper, approximately 1 g

3 pinches of coarse salt, approximately 4 g

Extra olive oil for the top

Sesame

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We start with the filling.

We cut the pumpkin into pieces and place it in a pan with olive oil to soften slightly.

Then, we add the onions, salt, and pepper and let them sauté well, mixing regularly.

We add the rice and, little by little, the water, stirring regularly and making sure that the rice remains slightly firm (it will be baked further in the oven).

When it is ready, we let it cool.

We cut the feta cheese into pieces, add it, mix it well, and put it in the fridge.

For the dough:

In a bowl, we put the flour, salt, oil, tsikoudia and water. We initially mix with a fork and, when it starts to firm up, we continue with our hands.

We knead it well.

We split it in two.

We take one piece from the two, shape it into a ball, and, continuously adding extra flour, roll it out with a rolling pin into a thin sheet, as thin as possible, adding extra flour with each roll.

With a spoon, we place the filling in a line and begin twisting it, 1 and a half turns, not more.

We repeat the process.

We place it in an oiled tray, we add extra olive oil and sesame on top.

We bake in a moderate oven for 1 to 1 and a half hours.