Olive Pie (Eliopita)

For the Dough

• 4 Village flour
• 2 Self-rising flour (Farina)
• 1/2 Olive oil
• 1 Salt
• 1 Sugar
• 1 Dry yeast
• Pitted olives
• Spearmint or coriander
• Plenty of onions
• Water, as much as it takes (to form the dough)

1. In a bowl, place the flour, salt, yeast, sugar, oil, and about 2 1/2 cups of water, and knead until you have a rather soft dough. Let it rest for about half an hour to rise.
2. Meanwhile, sauté plenty of onion in a little olive oil (if you want it to caramelize, add a teaspoon of sugar). When you see the onion has caramelized, add the olives and stir for about 1 minute. Add the spearmint or coriander. Let the filling cool down.
3. Roll out your dough thinly, slightly thicker than for bourekia (small pastries), and scatter the filling over it, then twist and roll simultaneously. Place it in a round baking pan or even a mold. Brush it with egg, sparkling soda, or sparkling orangeade, and sprinkle with sesame seeds. Let it rest for about an hour to rise well again, and bake in a preheated convection oven at 170-180 degrees Celsius for 50-60 minutes!