First prepare the syrup by boiling all the ingredients together for 15 minutes, except the lemon juice. When the syrup has boiled, remove from heat and add the lemon juice. 

Heat the butter in a small pot until it melts.

Take a large bowl and separate the strands of shredded dough making them fluffy. 

Prepare the filling for the Gianniotiko by adding all the ingredients together and mixing them into a bowl. 

Take 2-3 filo sheets together, brush them lightly with butter and place the shredded filo dough on the narrow end of the filo sheets. 

Add the filling for the Gianniotiko on top of the shredded filo dough and roll to close, starting from the narrow end of the filo sheets. 

You end up making a long roll. Cut into 3-4 equal pieces and place them in a baking tray brushed with butter so that they don't touch one another. 

Brush the Gianniotiko on top with plenty of butter and bake in a preheated oven at 170°C for about 1 hour until they are golden brown. 

Remove the sweet from the oven and let it cool slightly. Pour the lukewarm syrup over the lukewarm sweet and let it absorb it for 15 minutes. 

Then, turn them upside down so that they absorb enough syrup on both sides. 

When the 15 minutes pass, then turn them over once more and let them absorb all the syrup. You store it at room temperature, not in the fridge. Good luck.