The queen of taste, the black olive owes a lot to the Greek fertile earth which gifts it a superb light buttery taste, features in many pastry recipes.
Ingredients
For more details on dough procedure, follow instructions in my recipe «Dough for pies» but instead of water add fresh orange juice.
Ingredients
For Phyllo
- ½ kilo self-raising flour
- 1 teaspoon baking powder
- ½ cup of olive oil
- 1 – 1 1/2 cups of fresh orange juice
- 1 tablespoon of wine vinegar
For the filling
- 2 1/2 – 3 cups Kalamata olives, (or throumpes), (about ½ kilo) washed, rinsed, stoned and chopped.
- 1/2 cup fresh coriander, finely chopped
- 1 small onion or 3 – 4 fresh spring onions finely chopped
- Dried or fresh mint (about 2 – 3 spoonfuls)
- 3 tablespoons olive oil
- 100 grams sesame seeds (optional)
- 1 egg white to glaze (optional) or olive oil
Directions
Follow instructions for making the dough, as in my recipe “Dough for pies” but the phyllo must be rolled out with a rolling pin.
To make the filling, mix the olives with mint, coriander, onion and olive oil. Roll out a big rectangular phyllo about 25cm x 35 and spread the olives on all the surface. Make a roulade, brush with olive oil or egg white and cover with sesame seeds. Place on a baking tin brushed with olive oil or on parchment paper.
Bake in a preheated oven (180ο C) for 35-45 minutes or until golden brown.
If you liked this recipe, you may also like:
Olives and Carrot Bread Sticks and rolls
Whole Wheat Focaccia with Kalamata Olives
Tags: Cypriot, dough, lenten, made with phyllo, Nistisimo, phyllo, pies, Traditional
I always look forward to my mom’s olive bread and a Cypriot friend first taught her how. We also use Throumpes which are also my favourite olive.
Shall post the olive bread much later on, I usually do it during lent. This recipe is not so bready.
A very tasty pie. One of my favourites. I’m looking forward for one of those next week.
By the way, my birthday cake was delicious. Thank you.
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