Mini Olive Pies: Greek Eliopitakia (vegan)

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta is lower in fat while still providing creaminess.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are often lower in sodium and more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a similar flavor profile and is often less expensive.

In a tabletop mixer, combine 1.5 cups lukewarm water, 1.5 teaspoons active dry yeast, and 2 teaspoons sugar. Let sit for 7-8 minutes until foamy.

Add 4 cups of all-purpose flour and 1.5 teaspoons of salt to the yeast mixture.

Add 1/4 cup of olive oil and knead the mixture for 12 minutes.

Coat the dough in olive oil, cover with plastic wrap or a kitchen towel, and let rise in a warm place for 1.5 to 2 hours until doubled in volume.

Finely chop 1 medium onion and sauté in 3-4 tablespoons of olive oil over medium heat until soft and golden.

Thinly slice 3 scallions and add to the onions off the heat.

Chop 8.5 ounces of kalamata olives and add to the onion mixture along with fresh herbs and freshly cracked black pepper.

Preheat the oven to 400°F.

Cut the dough into 16 equal portions and roll each into a ball.

Roll each ball into a 4-5 inch round circle.

Place a heaping tablespoon of filling on one side of each circle and fold over, sealing the edges.

Arrange on a baking sheet and bake until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens