Quarter the olives and remove the pit.

Finely chop the parsley, the spearmint and the onions and mix them with the olives. Set the mixture aside.

Place the flour in a bowl and mix it with the baking powder. Make a well in the middle, pour in the orange juice and the olive oil and knead well until you have a smooth dough.

Set aside the dough to rest for 20 minutes and then roll it out into a square sheet.

Preheat the oven to 180°C.

Place the olive filling lengthwise on the filo sheet, roll it and connect the two ends so that you have a round ring.

Place the olive pie on a baking tray brushed with oil and score it into slices, making sure that you have pulled out and turned the scored part of the dough of every third slice outwards (this way the filling will be visible and your pie will look like a flower (look at the picture).

Bake the olive pie at 180°C for about an hour.