This is a syrupy sweet made in Lesvos around Christmastime. Platsenta fragrance can be sensed in all Lesvos homes in that season.



For the syrup:

250 ml water

130 gr. granulated sugar

50 gr. honey

Juice from ½ lemon


For the pie:

300 ml ouzo

260 ml water

200 ml

Olive oil (to grease the dough sheets)

350 gr. all-purpose flour

300 gr. walnuts

130 gr. corn starch

1 tsp. salt

½ tsp. cinnamon, powder

½ tsp. cloves, powder



Step 1

For the syrup:

Boil in pot the water, sugar and the lemon juice over a medium flame.

Step 2

Let it set for 2-3 minutes. Remove from the flame. Add the honey until it dissolves completely. Let it cool off.

For the pie:

Step 3

Mix flour, corn starch, cinnamon, cloves, ouzo, olive oil, water and salt with the food processor dough hook whisk. Mix until your dough has the right consistency.

Step 4

Place the dough in a bowl, cover with clear film and let it set for one hour. Split the dough in ten equal-sized balls. Make dough sheets using a rolling pin 30 cm long max.

Step 5

Sprinkle with olive oil and a few walnuts. Roll the dough in tube-like shape. Twist the dough into a spiral. Place it in the middle of a round baking pan 30 cm in diameter.

Step 6

Repeat the previous step, continuing the spiral, wrapping it around the previous spiral until the whole pan is covered.

Step 7

Sprinkle some olive oil on top. Bake in a preheated oven at 200° C at air bake mode for 15 minutes and then lower the flame to 170° C at air bake mode for 50-60 minutes more until golden brown. Remove from oven.

Step 8

Pour syrup on top. Let it cool off. Cut. Serve.