Heat the olive oil on medium heat in a pan. Add onions and cook stirring every 5-10 minutes until caramelized. This may take 20-30 minutes. Watch that the onions do not burn.

Preheat oven at 350 degrees Fahrenheit (180 C).

Once the onions are cooked, add the olives, oregano, lemon zest and a bit of pepper and mix. Set aside to cool.

Take out the phyllo, use only 2/3 of a pound (wrap the rest and put it in the refrigerator) and separate in 16 sections approximately 6 inches long and 2 inches wide.

Cover the pieces with a damp towel.

Brush each section with olive oil and place about a tablespoon of the filling on one side of the phyllo strip, roll as tightly as you can and tuck in any strays. Place on a pan. Repeat this for all your rolls. Brush all of them with a bit of olive oil and sprinkle with water. * It is preferable that the pies fit snugly in your pan rather than far apart.

Bake for about 20 minutes until phyllo is golden.

Let them cool and then start preparing syrup.

In a small pot mix the honey and the ouzo and simmer for about 3 minutes.

Pour the syrup over each pie and let it sit for at least an hour so that the pies can absorb the syrup.