Olive and Onion rolls in Orange-Olive Oil Pastry (Eliopita)

The original recipe was given to me many years ago, by Zoe Evangelou; the recipe was revised by Vali Manouelides, while later I came up with the idea to make bite-size eliopites, as by cutting the roll into thin slices the stuffing often falls off.

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See below my new variation  for rolls and pies  made with the yeasted  Yellow Spicy Bread Dough.

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Makes about 60 meze bites

Pastry
4 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup olive oil
1 cup freshly squeezed orange juice

Filling
1 tablespoon olive oil
3 1/2 ounces chopped onions or leeks
1/2 pound juicy black olives, pitted (see how)
1 teaspoon dry oregano
3 tablespoons chopped mint leaves
Freshly ground pepper
Sesame seeds (optional)

Make the pastry: In a large bowl stir together the dry ingredients. In another bowl beat together the olive oil and orange juice. Add the liquid to the flour mixture and knead briefly to make a soft dough.

To make the filing warm oil and sauté onion and olives for about 5 minutes. Add the rest of the ingredients – minus the sesame seeds — and sauté a few more minutes. Remove from the heat and let cool.

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Preheat oven to 400F (200 C)

Shaping: Divide the dough into 4 pieces. Flatten each piece to make a strip about 16 X 4,5 inches. Place 1/4 of the filling forming a line in the middle of the strip and fold lengthwise to cover, forming a log. Wet the edge and press to seal. With large spatulas transfer to a baking sheet, seam-side down. If you like, sprinkle the working surface with sesame seeds before flattening and shaping the dough.

Alternatively, you can take walnut-size pieces of dough, flatten them in your palm, place 1 teaspoon of the filing in the center, and fold the pastry, wetting and pinching to seal. Place on a baking sheet seam-side up.

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Bake for about 30 minutes, or until light golden. Let cool completely before slicing with a good serrated knife, to serve.

VARIATION:

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Roll egg-size pieces of Spicy, Yellow Bread Dough making a thin oval, add 3-4 tablespoons of the olive-onion stuffing then roll and cut into 1-inch slices. Bake on a parchment-lined baking dish, cut-side up.

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Use pieces of the same bread dough to make larger, empanada-like pies.

 

 

3 thoughts on “Olive and Onion rolls in Orange-Olive Oil Pastry (Eliopita)

  1. I used half barley flour to half all purpose flour in the pastry and the result was delicious! The onion and olive filling is a beautiful combination. Thank you for the recipe.

  2. GREAT idea, Averil! Thanks for sharing your variation with us. I am thrilled when friends take my recipes as the base, to create their own versions. This is exactly the way Mediterranean cooking is; endless variations, depending on the season, and the availability of ingredients.

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