Olive pie in Cyprus by chef Andros.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while vegetable oil is a budget-friendly option.

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Kalamata olives are richer in flavor while green olives are often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose is more cost-effective.

egg

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can replace eggs in binding while being plant-based.

Brush a 26 cm (10 inch) baking tray with olive oil and dust with flour to prevent sticking.

In a bowl, combine 500 grams of plain flour, 1 sachet of yeast, and 1/2 teaspoon of sugar to help the yeast rise.

Warm a wet cloth and towel in the microwave and place the dough inside to rise.

In a pan, heat 1/2 cup of olive oil and sauté 2 onions until translucent, then turn off the heat.

Add 250 grams of pitted black olives to the warm onions in the pan.

In a large mixing bowl, combine the risen dough with chopped fresh mint, cilantro, and dill.

Add the warm olives and onions to the dough mixture and mix thoroughly with your hands.

Transfer the mixture to the prepared baking tray, pressing it down to form an even layer.

Let the pie rest for 10-15 minutes to rise again before baking.

Bake in a normal gas oven until cooked through and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens