“Eliopites” – Cypriot Olive Pies
The memory of my grandmother er making “eliopites” is still very much alive in my mind. This is her recipe as I remember it. With a few tips from my sister, I do hope I did her justice.
Ingredients
For the dough:
- 4 cups 640 grams bread flour (also known as “village flour” or “strong flour”)
- 3 tsp baking powder
- ¼ tsp salt
- 1 cup olive oil
- 1 1/4 cup fresh orange juice
For the filling:
- 1 large onion chopped
- 2 Tbsp olive oil
- 1 ½ cups black olives pitted and sliced (see note)
- 2 spring onions sliced
- ¼ cup fresh coriander chopped
- ¼ cup fresh mint chopped
Instructions
- Start by caramelising the onions for the filling. Put onions and the 2 tablespoons of olive oil, in a small frying pan, over medium-low heat. Cook, stirring occasionally, until onions are soft and golden. This may take 15-20 minutes. Let onions cool.
- Make the filling by combining all ingredients in a bowl. Make sure your onions are cool or lukewarm. If they are hot they will darken the herbs.
- Preheat oven 160° C. Make the dough. In food processor fitted with a metal blade, pulse the flour with the baking powder and the salt. With the motor running pour in the oil. Using a spatula scrape down the sides of the bowl to make sure all flour is moistened.
- Put the lid back on. With the motor running pour in the orange juice. Keep mixing until dough starts to form a ball.
- Tip dough on your kitchen counter and knead very briefly, until all bits and pieces are gathered and you have a soft dough.
- Divide dough into 4 equal pieces.
- On a floured surface roll each piece into a rectangle, measuring about 20 x 30 cm.
- Spread each rectangle with ¼ of the filling.
- Roll like a Swiss roll and pinch the edges.
- Transfer pies on 2 “silpat” or parchment lined baking trays. With a sharp knife make slits on each roll, about 8mm deep.
- Bake pies in the preheated oven for 40-45 minutes.
Notes
Traditionally olive pies are made with black Cyprus olives which are soaked in water to remove the excess salt. If you can’t find any, Kalamata olives work very well. You will need to rinse them with plenty of fresh, cold water to get rid of excess salt or brine.