Eliopites - Olives Pies
My all-time favourite olive pies – Eliopites 🫒 With a crispy exterior and a soft, pillowy inside, these olive pies are bursting with flavour. Easy to make and irresistibly delicious, you’ll definitely want to add this recipe to your list of favourites!
Ingredients
8g dried yeast
300ml tepid water
1 tsp honey
500g plain flour
Pinch of salt
Extra flour for rolling the dough
For the filling:3 sprigs spring onion, finely chopped
50g chopped coriander
120g Kalamata olives, pitted and finely chopped
Olive oil for drizzling
1 hour 45 mins to prepare and bake (including dough rising) | makes 9 eliopites
Method
In a bowl, whisk together the yeast, tepid water and honey until combined.
Mix in the flour and using a standing mixer or by hand, knead the dough for 3-4 minutes until the flour is fully incorporated.
Add the pinch of salt and knead the dough for a further 1 minute. Add the dough to a bowl, sprinkle some flour on top and cover. Place in a dark and warm spot and leave to rise for at least an hour until it doubles in size.
Remove the dough and add to a floured surface. Divide into equal portions of 8 or 9. Roll each dough ball using a rolling pin, adding flour if necessary, until it stretches.
Place a tbsp worth of the chopped spring onion, coriander and black olives into the middle. Drizzle some drizzle on top and roll the dough to form a log and twist it from both ends to bind the filling. Then roll from one end to form a spiral. Repeat with the remaining dough and filling.
Place the eliopites on a baking tray with parchment paper and leave them to stand for 15 minutes before baking.
Bake at 170 degrees Celsius fan for 22 minutes until lightly golden.
