Place the flour with the baking powder and the salt in a large bowl. Mix and make a well in the center. Pour the olive oil and the juice in the well. Knead and if necessary add some tepid water. Set the dough aside to rest while you prepare the filling.

Mix the finely chopped olives, the tomato, the feta cheese, then add the spearmint and the oregano.

Take a small ball of the dough, roll it out into a long filo sheet and add some filling in the middle, from top to bottom. Fold the long edges of the filo sheets together and seal with a little water. If you like you leave it like that, long and thin or you can shape it into a ring.

Turn them upside down so that the sealed edge is at the bottom and use a knife to score (but not cut all the way through). Place some greaseproof paper in a baking tray, a little oil at the bottom, a little oil on the top of the rings, sprinkle with a little water and then with some sesame seeds if you like. Bake at 180°C for about an hour.