Homemade Mediterranean Olive Pies (also called Eliopita or Eliopitakia), traditionally prepared in Cyprus and Greece. If you love Olives, this recipe will probably become one of your favorites.
If you are an olive lover, these Mediterranean Olive Pies (often called Eliopita or Eliopitakia) will swipe you off your feet. Delicious, crispy homemade pastry hugs spiced olive-rich filling. This deliciousness is baked in the oven and perfect as appetizer or breakfast/brunch.
Eliopita is one of the most popular baked pies in Cyprus and Greece. As every other popular recipe it has numerous variations and it comes in all shapes and sizes. Recipes are usually handed down generation by generation, with every family having it’s favorite. This recipe is our family’s number one, hope you like it too.
If you like Mediterranean recipes, be sure to check out the Mediterranean section on the blog. Also, check out my healthy Turkish Borek recipe. Its made with phyllo dough, Greek Yogurt and Feta Cheese.
Ingredients & Substitutions
- Flour – preferably use type 00 flour (very finely milled) or all purpose flour. Alternatively,
- Baking powder – to elevate the dough
- Orange juice – freshly squeezed only. Can be substituted with fresh apple or even lemon juice. However, I suggest diluting the lemon juice in water otherwise the crust will be tart and bitter. Mix 1/3 cup lemon juice with 2/3 cups of water and all will be fine.
- Salt – just a pinch for taste and preservation
- Olive oil – you cannot have a crispy dough without it
- Onion – one, finely minced yellow, red or white all works
- Olive oil – to sauté goodies in
- Olives – pitted olives like black olives, green olives, Kalamata – or a mix – works wonderfully.
- Spring onion – these can be substituted with green onions, scallops or chives
- Parsley, fresh – or fresh coriander as substitute will bring your taste buds in Cyprus.
- Mint, fresh – a mandatory ingredient for these lovely pies.
How to make olive pies – step by step
Prepare the filling
In a sauce pan add olive oil, chopped onion, spring onion, parsley and mint. Sauté until soft. Then add pitted and chopped olives and mix well. Let cool slightly before filling is added to dough.
Prepare the dough
In a large bowl combine all ingredients and knead a soft, non-stick dough. Divide in 6 equal parts and then roll out in oval shapes. The dough should be as thin as possible but not breaking.
Add equal amounts of filling to the middle of each mini pie. Bring together the edges and press to prevent filling leakage. Cut each pie top lengthwise without reaching the filling. Brush with olive oil and bake in the oven.
Let cool and enjoy!
WATCH VIDEO – how to make Eliopita
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Mediterranean Olive Mini Pies (Eliopita)
- 4 cups flour type 00 (530g)
- 1 cup orange juice
- 1 cup olive oil, extra virgin
- 3 tbsp baking powder
- 1/2 tsp salt
- 1 onion , red, or white
- 3 tbsp olive oil
- 1,1/2 cup olives, pitted, (cut in circles/cubes)
- 1 spring onion, chopped
- 1/2 cup parsley, fresh, chopped
- 1/4 cup mint, fresh, chopped
- In a small sauce pan add chopped onion, spring onion, parsley, mint and olive oil. Sauté until all soft. Then transfer to a mixing bowl and add pitted and chopped olives. Mix well and set aside to cool slightly.
- In a large bowl add all ingredients for the dough. Knead to obtain a smooth, soft dough. Divide the dough in 6 equal parts. Then, roll out each piece of dough in an oval shape, as thin as possible. However, dough should not break.
- Add filling to each rolled out pie dough – in the middle only. Then, fold the edges together to make a long stick shape. Press the sides to avoid filling falling out during baking.
- Arrange all olive pies onto backing sheet. Then make slight lines onto pies tops washout cutting to the filling. Brush each pie top with olive oil and bake in preheated oven on 180C/360F until golden (use fan if desired). Check with toothpick if crust is done. Leave to cool down and enjoy.
- You can substitute 530g flour with 400g type 00 flour and 130g semolina flour for finer pastry results.
- You can substitute fresh orange juice with fresh apple juice or even lemon juice (best if diluted in water 1/3 cup lemon juice & 2/3 cups water – makes one cup, otherwise pastry dough will be way too tart)
- Depending on the type f flour used you may need to adjust quantities slightly. Add tbsp. by tbsp.
- 1 cup = 200 ml
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