Greek Recipes

Greek and Cypriot recipes

Cypriot Black Olive Pies


  • 1 kg of bread flour
  • 12gr of yeast
  • 1 medium onion, chopped
  • 1/2 a cup of black olives with pits
  • Fresh mint finely chopped or dry mint
  • 1/2 a cup of olive oil
  • 1 1/2 cup of lukewarm water
Cypriot Black Olive Pies

Cypriot Black Olive Pies


  • Place the flour in a large enough bowl, add yeast and mix well.
  • Add the lukewarm water and knead well until the dough is very elastic, but not too stiff.
  • Cover with a kitchen towel and let it stand for about one hour to rest.
  • Add the olive oil to the dough and knead well.
  • Add the chopped fresh mint or dry mint, chopped onion and olives.
  • Knead again very well to combine the olives, onions and mint with the dough.
  • Cut the dough into small pieces about the size of a tennis ball and knead them into oval or round shapes.
  • Place your mini Eliopites (Black olive Pies) in a baking pan (leaving some space in between them) and bake in a preheated oven at 195 degrees Celsius (see conversions) for about 25 minutes or until they are golden brown.
  • Remove from the oven, let them cool down a bit and serve.
  • If you prefer instead of making small Eliopites you can make the whole dough into one or two bigger size pies.
  • Eliopites are very tasty and can be eaten hot or cold as a snack.
  • Traditionally in Cyprus Eliopites where baked in outdoor ovens (Fournous) which were heated with wood and tree brunches.

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