One of the dishes I’m excited to share today is Eliopitakia—and it’s the perfect time for it, since today is also World Olive Day! Happy World Olive Day to all! Olive oil is my favorite ingredient, so I’m thrilled to bring you this special recipe.

I think you’re going to love it! Eliopitakia are savory Greek olive pies, filled with Kalamata olives, onions, and herbs like dill or oregano, all wrapped in a zesty, olive oil-infused dough.

As seen on the new TV show America the Bountiful, Season 2, Episode 222, I had the pleasure of showing host Capri Cafaro how to make these delicious Greek bites. Check out the show here.

Eliopitakia Recipe (Mini olive pies)

Servings: 30-35 mini olive pies

Ingredients:
For the Dough:

• 3 cups all-purpose flour
• 1/2 cup olive oil
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup of orange juice

For the Filling:

• 1 cup pitted olives, finely chopped (Kalamata or green olives) Make sure to pat dry.
• 1/4 cup of finely chopped scallions or spring onions
• 1 tablespoon of honey
• 1 tablespoon fresh herbs (fennel or dill
• Black pepper to taste
• Optional: Sesame seeds
• Optional: You can add feta cheese to the mixture

Egg wash:

• 1 egg, room temperature
• 1 tablespoon of cool or room temperature water

Egg wash instructions:

1. Place the egg and water inside a small bowl and whisk until well combined. Set aside until ready to use over the mini pies.

Instructions:
1. Combine the flour, baking powder, and salt in a mixing bowl.
In a KitchenAid mixer, add the olive oil & orange juice and mix until crumbly.
Mix the dough until smooth. Wrap in plastic wrap and refrigerate for about 30 minutes.

2. Add the olives, scallions or spring onions, herbs, honey, and black pepper in the food processor.

3. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut into circles or squares (about 4 inches wide). Place a spoonful of the olive filling in the center of each piece. Fold the dough to create a half-moon shape and seal the edges by pressing with a fork.

4. Place the pastries on a baking sheet lined with parchment paper. Brush the tops with egg wash for a golden finish. Sprinkle sesame seeds over the top. Bake for approximately 28-30 minutes or until golden brown.
5. Allow to cool slightly before serving. Enjoy warm or at room temperature!

Notes:

• You can add cheese to the olive mixture for a creamy taste! I love adding Feta cheese.
• If the dough is too dry add more liquid such as orange juice or water.
• You can add black or white sesame seeds over the top before baking.
• You can add fennel seeds or even caraway seeds over the top before baking.
• You can make the dough 1 day before and let it chill in the refrigerator.
• The more fresh herbs, the better!

If you love Kalamata olives, try this recipe below.

Kalama-Dakos “Greek Bruschetta Rusks”

Kali Orexi! I hope you enjoyed my favorite mini olive pies.