For the pastry:
500g plain flour
200ml water
50ml olive oil
10g salt

For the filling:
200g of blanched almonds
200g hazelnuts
200g walnuts
150g sesame
100g of poppy seeds
100g honey
20g of roughly ground pepper

For the syrup:
100g honey
100g molasses
30g sugar
500ml water

For the pastry:
1. In a bowl add the water, oil, salt, and the flour and mix well by hand into a soft dough.
2. Divide into three and with a rolling pin roll out three sheets.

For the filling:
1. Crush all the nuts in a mortar and pestle.
2. Mix all the ingredients together except the honey
3. In a lightly-oiled oven pan spread one sheet of the pastry and then half of the nut mixture and pour over half of the honey.
4. Lay the second sheet of pastry on top of that and the rest of the nuts and the remaining honey.
5. Put the last sheet of pastry on top of that.
6. Bake in a 180°C preheated oven for 45 minutes.

For the syrup:
1. Put all the ingredients into a saucepan and bring to the boil. Then allow to cool.
2. Pour the cooled syrup over the hot pastry.

Serve and enjoy!

*Recipe courtesy of Dora Kitinas-Gogos.