Eliopita, Eliotes or Eliopitakia are Cypriot pastries with olives made either as bread, as roulade or as turnovers. The dough is similar to the basic bread dough, but instead of using water, the dough is made with fresh orange juice.
Did you know what the Greeks used to have Eliopites for breakfast a few generations ago? Legend has it that it was this bread and olive dish that kept them strong and healthy to work all day in the fields.
1 tablespoon of olive oil
2 cups of olives (preferably kalamata) pitted and chopped
1 onion, finely chopped
Dried or fresh mint, chopped
1 kg of flour and 1/2 sachet of yeast
2 cups of freshly squeezed orange juice
2 cups of vegetable oil
For the stuffing :
Pits and coarsely chop the olives. In a small skillet, brown the diced onions in olive oil over medium heat. Add the olives and fry for 2 minutes until heated through, then remove from the heat. Add the dill and mint to the olive mixture and stir to combine all the ingredients.
Preheat the oven to 180 ° and grease two large baking sheets.
For the dough :
mix orange juice and vegetable oil, whisk together. Add the flour and mix all the ingredients, knead until a dough forms.
Carefully remove the dough onto a lightly floured work surface and use a rolling pin to create a 5mm thick dough. Use a round cutter or the bottom of a cup to cut out the dough. Add a teaspoon of mixture to each piece of dough and fold to cover, pressing sides of dough together.
Place the pastries on a greased baking sheet and bake for 20 to 25 minutes.
Take care to take the baking sheet out of the hot oven and enjoy the aroma and taste of eliopites.