Rolled Olive Pies (Eliotes)

• 1 kg Village flour
• 1 teaspoon salt
• 1 well-filled teaspoon baking powder
• ½ cup sunflower oil
• 2 cups orange juice or sparkling orange soda

For the Filling

• 1 large dry onion, finely chopped
• 2-3 spring onions, finely chopped
• 2/3 cup olive oil
• 3 cups black pitted olives, chopped
• ½ teaspoon cinnamon
• 1/3 teaspoon black pepper
• 1 tablespoon dried mint
• 1 cup fresh coriander, chopped

For the Topping

• olive oil
• water
• sesame seeds (optional)

1. In a large basin, place the flour, salt, and baking powder and mix them together.
2. Add the sunflower oil and the orange juice or sparkling orange soda, and knead until you have a soft, pliable dough that doesn't stick to your hands.
3. Cover the dough and let it rest for about twenty minutes.

For the Filling

4. Heat the olive oil in a pan and sauté the dry onion and spring onions until they turn golden. Add the olives and stir for 1-2 minutes.
5. Add the cinnamon, pepper, mint, and fresh coriander, stir, and remove from the heat. Let the filling cool slightly.
6. Divide the dough into small balls and roll each one into a thin flatbread. Place a little filling, roll it up like a log or a snail shape, and arrange the Eliotes in a baking pan lined with parchment paper.
7. Brush with a little olive oil and water, and sprinkle with sesame seeds if desired.
8. Bake in a preheated oven at 180°C for about 30-40 minutes, or until golden brown.