Chop as many green onions as you'd like. Mom used 2 c green onions for this recipe. I personally think the more the better.
Cut the ball of dough in half. Take one half out onto a floured surface. Leave the other half in the bowl covered so that it doesn't dry out.Roll out the half dough to a circular shape without kneading. Use the rolling pin to flatten and roll the dough out to a thin, circular shape. This does not need to be a perfect circle.
Add about 1½ tbsp of olive oil to the surface of the rolled out dough. Spread the oil around with your fingers or a brush so that it covers the whole surface. Avoid adding too much oil as the excess will make it difficult to work with the dough later on.
Add the salt followed by a sprinkle of flour, then the green onions. The flour will help accentuate and separate the layers as the green onion pie cooks.Optional: Add anything else that you'd like to try. In the past, we've added bacon bits, pepper, and roasted sesame seeds.
Roll the dough with all of your ingredients away from you to form a horizontal tube.
Starting from the middle, squeeze the tube so that it's about twice as long and twice as thin. The longer you can make this, the more layers you'll create, but don't make it too thin. Once the skin breaks, the layers won't become flaky after being cooked.
Cut the long tube in half to form 2 tubes. Each of these shorter tubes will make a green onion pie.
Each tube should now have a fat end (the side that was cut) and a skinny end. Close both ends so that no oil or air can escape.
Roll the green onion pie in on itself starting from the fat end.
Tuck the skinny end on the bottom of the roll.
Press it down gently with your hand. Cover with saran wrap and repeat the above instructions with the remaining dough. This recipe will make 4 pan-sized green onion pies.