Sift the flour and put it in the mixer bowl, adding the salt and as much water as is needed to make a pliable dough that doesn't stick on the walls of the bowl. Let the dough rest for half an hour covered with a towel. Divide it into 6 equal parts and knead them into balls letting them rest for an additional 10 minutes. Take each ball of dough and dust it with corn starch on both the top and the bottom so that it rolls out easily.

Roll out a thin round filo sheet.

Sprinkle the filo sheet with melted shortening (which you have previously melted and has already cooled) spreading it with your hands to cover the whole surface of the sheet.

Make a hole in the middle.

Start rolling the filo sheet from the center outwards

Until you have a round twisting rope that you cut at some point so that it is shaped like a long intestine.

Coil each end of the rope on opposite directions.

Place one coil of dough on the other, pressing lightly and let it rest for just 5 minutes in the fridge, covering it with plastic wrap.

Roll out the coiled pie with a rolling pin

Into a pie which has the same diameter as the bottom of the pan you will use to cook it.

Usually, I place it in a non-stick frying pan and cook it over low heat for about 15-20 minutes turning it 5-6 times so that it gets golden brown on both sides and gets a nice crust.

When it is done, put it in a platter and sprinkle it with very little water. Dust the pie with the mixture of sugar-clove-cinnamon and break it lightly from the edges towards the center (as if you want to break it into pieces) so that the sugar and the spices reach the inner layers of the dough.