The yeast is mixed in 5-6 tbsp cold water, add 2-3 tablespoons of flour and sugar. Allow to rise for 20 minutes. The remaining flour is sifted, add the remaining yeast to it, add water and knead the dough.
Divide the dough into 3 balls that are coated with oil and allowed to rest 30 minutes. Two of the balls are coated with oil again, put on top of each other and rolled into a circle that is the diameter of the pan.
The dough is placed in an oiled baking dish.
The filling is prepared when in 3 1/3 tbsp (50 ml) heated oil, you fry the leeks, cleaned and with the green parts chopped into fine slices, then add chopped mushrooms, pitted olives and 3 1/3 tbsp (50 ml.) water.
When the water boils, the filling is seasoned with salt, pepper and lemon juice. The finished filling is poured onto the dish with the dough.
The third ball is rolled, so it covers the pan. With the bottom crust, an edge is made. The top is coated with oil or egg yolk and then you bake it in a moderate oven until browned. The pie is served warm.