Recipe for Eliopites- Cypriot olive pastries

Eliopites- Cypriot olive pastries

Love of food and family are intertwined in Greek culture, so it seems impossible to embrace one without the other.

Eliopites- Cypriot olive pastries

Love of food and family are intertwined in Greek culture, so it seems impossible to embrace one without the other.

Every recipe triggers memories of dishes prepared for family gatherings, mostly by our parents and grandparents.

These savoury pastries are made with olives and a unique orange juice pastry.

Eliopites are my Cypriot grandmother’s favourite fasting recipe.

These vegan olive pastries can be frozen and shared around to all family members.

Eliopites- Cypriot olive pastries

Ingredients:

  • 1 tablespoon olive oil
  • 2 cups of pitted and chopped kalamata olives
  • 1 onion, finely chopped
  • Dried or fresh mint, chopped
  • Dill, chopped
  • 1kg self-raising flour
  • 2 cups freshly squeezed orange juice
  • 2 cups vegetable oil

Method:

  1. For the stuffing, roughly chop the olives and remove the pits. In a small frying pan, sauté the diced onions in olive oil on medium heat. Add the olives and fry for 2 minutes until warm, then remove from heat. Add dill and mint to the olive mixture and stir to combine all ingredients.
  2. Preheat oven to 180° and grease two large baking trays.
  3. For the pastry, combine the orange juice and vegetable oil and whisk together. Add the flour and, combine all ingredients, knead until the dough is formed.
  4. Gently scoop the dough out onto a lightly floured work surface and use a rolling pin to create a 5mm thick dough. Use a cup-sized round cutter to cut out the pastry. Add one teaspoon of the mixture and fold to cover. Press the sides of the pastry together to secure.
  5. Place the pastries on a greased baking tray and bake for 20-25 minutes.
  6. Take care when removing the baking tray from the hot oven, and enjoy the aroma and taste of the eliopites.

*The article was written by Marina Karris

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