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NOTE : You can make the pies bite size with walnut size pieces of dough or you can make a whole round or square pie, dividing the pastry in two and using half for the bottom and half for the top of the pan, spreading the filling evenly in between


  • 2 cups warm water
  • 1 tablespoon (one package) dry yeast
  • 1 tablespoon sea salt
  • 5 cups all purpose flour
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • For the filling:
  • 1/3 cup olive oil
  • 2 medium onions, chopped
  • 2 leeks, white part plus 2 inches of the green, sliced to inch pieces
  • 1 1/2 cups black juicy olives, like Amphissa, pitted and halved
  • 1/4 cup pine nuts
  • 2/3 cup parsley, chopped
  • 1/3 cup fresh mint, chopped
  • Freshly ground pepper
  • 3 tablespoons milk for brushing
  • 3 tablespoons sesame seeds to sprinkle (optional)


  • Dilute the yeast in 112 cup warm water.
  • Place the flour in the bowl of a food processor equipped with dough hooks.
  • Add the salt and with the motor running, pour in the yeast mixture, the lemon juice, olive oil and the rest of the water, as needed.
  • Process for about 1 minute, to get a smooth dough that forms a ball in the processor.
  • Turn out onto a floured surface and shape into a ball
  • Place in an oiled bowl, cover and let rise for about 35 minutes, until doubled.
  • Take cupful pieces of dough and flatten them with a rolling pin or your hands, to make saucer size disks.
  • Let them stand, while you prepare the filling.
  • Warm the oven to 200 C.
  • In a skillet warm the olive oil and saute the onions and leeks, until soft and transparent.
  • Add the olives, pine nuts, parsley and mint and remove from the heal.
  • Season with pepper and taste to adjust the seasoning.
  • To fill the little pies, put 2 tablespoons of the filling on each disk of dough, brush the borders with a little water and fold them in half, to cover the filling and obtain pillow like little pies.
  • Brush with a little milk and sprinkle with sesame seeds, if you like.
  • Bake for about 45 minutes, until golden brown.
  • Let them cool on a rack, and serve them warm or cold.

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