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’re an olive lover, these Mediterranean Olive Pies – known as Eliopita or Eliopitakia – will absolutely sweep you off your feet. Golden, flaky pastry wraps around a spiced, olive-rich filling that’s baked to perfection. They make a brilliant appetizer, breakfast, or brunch treat.
Eliopita is one of the most beloved pies in Cyprus and Greece. Like any treasured recipe, there are countless versions out there – different shapes, sizes, and little family twists passed down through generations. This one happens to be our family favorite, and I hope it becomes one of yours too.
If Mediterranean flavors are your thing, have a look at the Mediterranean section on the blog. And don’t miss my healthy NO FRY Turkish Borek Recipe (Börek) – it’s made with crispy phyllo pastry, creamy Greek yogurt, and tangy feta cheese
Ingredients & Substitutions
For dough:
- 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
For Filling:
- Onion – one, finely minced yellow, red or white all works
- Olive oil Рto saut̩ 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?
1st: Prepare the filling on the stove top, then start the dough.
2nd: Divide in 6 equal parts and then roll out in oval shapes. The dough should be as thin as possible but not breaking.
3rd: 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!
Mediterranean Olive Mini Pies (Eliopita)
Equipment
- 2 mixing bowls
- 1 baking tray
Ingredients
Dough
- 530 g flour, type 00
- 1 cup orange juice
- 1 cup olive oil, extra virgin
- 3 tsp. baking powder
- 1/2 tsp. sea salt
Filling
- 1 medium onion red, or white
- 3 tbsp. olive oil
- 1,1/2 cups olives, pitted (cut in circles/cubes)
- 1 small spring onion, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
Instructions
Filling
- In a small sauce pan add chopped onion, spring onion, parsley, mint and olive oil. Sauté until all is soft.
- Then, transfer to a mixing bowl and add pitted and chopped olives. Mix well and set aside to cool slightly.
Dough
- 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 shape long sticks. 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.
- 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.
Notes
- 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.Â
- 1 cup = 200 ml
Nutrition
WATCH VIDEO – how to make Eliopita
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Great recipe, the kids liked it too, despite the ‘greens’.
Thanks you, mine like it too 🙂