HELLAS RECIPES

Eliopitakia

Eliopitakia is a traditional Greek savory pastry filled with olives. Thanks to its simple, plant-based dough, it is especially popular during fasting periods, particularly on the islands and in rural communities. In everyday meals, it is often served as part of a meze (a shared selection of small dishes), taken along as travel food, or enjoyed as a light snack.
INGREDIENTS

For the dough

  • 500 g all-purpose flour
  • 2 ts baking powder
  • 1 ts baking soda
  • 1 pinch of salt
  • 250 ml freshly squeezed orange juice
  • 120 ml Hellas extra virgin olive oil

For the olive filling

  • 250 g pitted olives (green or Kalamata type), finely chopped
  • 100 g red onion, very finely chopped
  • 15 g fresh mint leaves, chopped
  • 50 g fresh coriander or parsley, chopped
  • 1 tbsp olive oil

For baking

  • Sesame seeds for topping

Use pure, traditionally made, 100% Galano olive oil

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Instructions

Dough

  1. Mix the flour with the baking powder, baking soda, and salt.
  2. Add the orange juice and olive oil.
  3. Knead quickly until you obtain a soft, smooth, slightly elastic dough. (Do not over-knead — just until combined.)
  4. Cover and let rest for 10–15 minutes.


Filling

  1. Mix the chopped olives, onion, herbs, and olive oil.
  2. Work into a uniform, easy-to-shape filling.


Shaping

  1. Preheat the oven to 180°C (conventional top and bottom heat).
  2. Shape the dough into walnut-sized balls (about 30–32 pieces).
  3. Roll each ball into a disc approximately 6–7 cm in diameter.
  4. Place about 1 teaspoon of filling in the center.
  5. Fold into a half-moon shape.
  6. Press the edges firmly to seal.
  7. Place on a baking tray lined with parchment paper.
  8. Sprinkle with sesame seeds.


Baking

  1. Bake for 30–35 minutes, until lightly golden brown on both the bottom and top.

 

They can be stored at room temperature for 2–3 days and may also be frozen after baking.

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