Eliopita Roll

Eliopita Rollo (Olive and Onion Pie in Orange and Olive Oil Pastry)

About 12 ppetizer portions

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

Filling
1 tablespoon olive oil
6-7 scallions, chopped
3 cups juicy black olives, pitted and coarsely chopped
1 teaspoon dry oregano
4 tablespoons chopped mint leaves
Freshly ground black pepper

Sesame seeds (optional)

TO 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 the olive oil and sauté the scallions for about 5 minutes, just to wilt. Add the olives and the rest of the ingredients–minus the sesame seeds—and sauté a few more minutes. Remove from the heat and let cool.

Preheat oven to 400F

Divide the dough into 4. Flatten each piece to make a rectangle about 16X 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.

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