In a bowl, mix together the eggs, the flour, the yeast and pepper with a whisk.
Slowly drizzle in the olive oil and then add the milk. Fold in Pesto Genovese. Pour half of the mixture in a baking tin, add the diced olives and the feta cheese, and cover with the remaining mixture. Sprinkle with Parmigiano Reggiano.
Bake for 45 minutes at 350°F or until firm. Serve immediately with a side salad.