Blanch leaves in hot water for five minutes. Drain well and remove leaves from stalk.

Slightly roll out the flaky dough and cut into 3 inch (8 cm) squares. Roll out the flaky dough over plastic lattice cutter to achieve the lattice depicted in the photo (if you don’t have this handy gadget, slice the dough into thin strips, which you can weave to achieve the lattice effect).

Line 8-10 oiled small round pans with the dough, covering the bottom and sides. Allow enough overlap so you will be able to seal the pies after filling.

Place one or two leaves on top of the crust (on the bottom of the pan).

To prepare the filling, finely chop up remaining leaves and stalks. In a skillet, heat the olive oil and saute onion and leek until light brown. Add the leaves and cook until vegetables are completely soft (if necessary, add a bit of water so they won’t get scorched).

Remove from fire, allow to cool, and combine with the eggs, mayonnaise, seasonings, and flour. Spoon into the prepared pans. Fold over all edges of the dough to close.

Bake in a preheated oven at 400 degrees Fahrenheit for 20 minutes, or until pies are firm. Remove pies from pans, invert, and place on a lined cookie sheet. You should now have the neat lattice work crust on top. Brush the tops with beaten egg. Return pies to oven and bake an additional seven minutes, until the dough looks golden brown and ready.