Eliopitakia (Cypriot Olive Pie)

Eliopitakia are Cyprus’ charming olive hand pies: crumbly olive-oil pastry folded around a filling of chopped olives, onion and fresh mint. They belong on a mezze platter, beside a strong Cypriot coffee, or in a lunchbox destined to be envied.

The dough is a small marvel — no butter, no yeast, just flour, olive oil and fresh orange juice, which gives it a subtle fragrance and its signature tender crumble.

The filling honors the island’s olive obsession: kalamata or green olives, sharpened with onion, freshened with mint, and — in the proper Cypriot spirit — a pinch of crushed coriander seed.

Eliopitakia Recipe

Prep time: 20 minutes (plus 30 minutes resting) · Cook time: 20 minutes · Total: about 1 hour 10 minutes · Servings: 4 · Calories: ~188 per serving

Ingredients

• For the dough:
• 2 cups all-purpose flour
• ½ cup olive oil
• ½ cup fresh orange juice
• 1 teaspoon baking powder
• ½ teaspoon salt
• For the filling:
• 1 cup pitted kalamata or green olives, chopped
• 1 small onion, finely chopped
• 1 tablespoon chopped fresh mint
• ½ teaspoon crushed coriander seeds (optional)
• Ground black pepper, to taste

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment.
2. Mix the flour, baking powder and salt; add the olive oil and orange juice and mix into a soft dough. Knead briefly until smooth, cover, and rest 30 minutes.
3. Combine the olives, onion, mint, coriander and pepper for the filling.
4. Divide the dough into golf-ball-sized pieces and roll each into a thin circle.
5. Place a spoonful of filling in each, fold into half-moons, and press to seal — a fork crimp looks the part.
6. Bake 20 to 25 minutes, until lightly golden.
7. Serve warm or at room temperature.

Recipe Notes

• No salt is needed in the filling — the olives bring plenty.
• They keep several days in a tin and freeze well baked.
• A version with halloumi cubes in the filling exists, and it is exactly as good as it sounds.