Wednesday, June 20, 2012

Eliopitakia (Olive Pies from Cyprus)

Eliopitakia (olive pies from Cyprus) are typically hand-sized. But D, kitchen elf o' the day, decided that he wanted one big pie...and he wanted it to read 'Mann' and have a heart on it. Okay!


  • 3/4 C orange juice
  • 3/4 C olive oil
  • 4 C white whole wheat flour
  • 2 1/2 t baking powder

  • 2 C pitted black olives (avoid olives preserved in vinegar)
  • 3-4 pearl onions, peeled and sliced
  • 1 C fresh mint, thinly sliced
  • 4 T olive oil

Preheat oven to 350 degrees F. In medium bowl, mix all the pastry ingredients and knead to make a soft dough. Let stand while preparing filling.

Caramelize onions. Mix olives and mint to onions and toss with olive oil. Split dough in half and roll out each to 1/2 inch thick circle. Spoon the filling onto one of the circles, lay the other circle on top.

Press the edges to seal tightly. And pinch together to make a design.

 Bake in a 350 degree oven for 45 minutes or until the crust is crisp and nicely browned.

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