Place in a deep bowl the flour in one end and in the other put all the ingredients of the pita.
Little by little use your hand to get flour until the dough is relatively tight (not too much so as to be able to open it into pastry). You may not need all of it, it depends on the flour. You knead the dough well just like you rub your clothes vigorously until the dough is tight .
Let the dough rest for 15 to 20 minutes. Take the dough and cut it into 2 segments, one a little larger than the other.
Take the smaller piece and roll into a large sheet.Spread onto it the melted margarine/butter and wrap it as shown below, buttering particularly its edges.
Once it’s wrapped we leave it aside.
Take the larger chunk of dough and cut it into small balls, (the size of a billiard ball) as much as one handful (not too big and not too small.)
We take the balls one by one, we sprinkle with cornflour and we roll them out as much as a small dish.
We butter them and place them as shown. We leave four sheets aside and put the rest one on top of the other, buttering the other side as well (as they must be buttered on both sides but the last).
We make sure that they are all the same or make them the same so as not to have any problems on the edges.
We take the other 4 sheets and join them in two’s. We take the sheet that we have folded, we open it a little more to enlarge it and we then sprinkle flour and corn flour. We pick the edge of the sheet, put it in the center of the roller and roll it up tightly with both of our hands from the center of the dough to the edges until the sheet is wrapped around. This we do until the sheet is slightly larger than the baking pan.
We grease the pan, place the sheet taut onto the baking pan and cut any thick edges away.
We roll out 2 sheets that we had joined to the size of the bottom of the baking pan and place them on top. We pour in a bowl all the filling ingredients and mix them well. We then spread the mixture on top of the sheets.
We open and the other 2 sheets to the diameter size of the baking pan and place them over the filling.
We take the small diameter sheets that we had joined them with butter, we sprinkle over a little bit of flour and corn flour and we roll it open into one large diameter sheet without causing any holes or tears and place it crumpled up over the baking pan.
Take the dough from the edges fold it and tweak it.
Pour over it melted butter as required
Sprinkle some water over the pita-pie and bake it for 30 minutes (it may take longer) until it browns. We occasionally check if some parts of the pita have risen and brush them with butter.