For those who are fasting for Greek lent a variety of different food is necessary.

Do you know what they used to have for breakfast some generations back? Bread and olives and that kept them strong and healthy to work all day in the fields.


However, how tasteful the olives may be we never eat bread and olives for breakfast but if you try making it with a phyllo which is very aromatic and then making them into small eliopitakia, or elioti (olive bread) or olive roulade, this is something you will want everyday for breakfast.


Eliotes or eliopitakia (Olive pies) however, is something not only that you will be glad to have for lent but any time of the year.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of my e-cookbook, sold on all Amazon stores.

Kopiaste and Kali Orexi,

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21 u00cfu0083u00cfu0087u00cfu008cu00ceu00bbu00ceu00b9u00ceu00b1 on Eliopita, Eliotes or Eliopitakia (Cypriot olive pies)

  1. u00ceu009f/u00ceu0097 Bellini Valli u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I would love to have this for breakfast or any old time «sis». The orange juice in the dough is extra special:D

  2. u00ceu009f/u00ceu0097 Mansi Desai u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    ooh!! these look inviting Ivy! wonderful, thanks for sending these for WBB:)

  3. u00ceu009f/u00ceu0097 Peter G u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Interesting touch with the oj Ivy. I love olives and these look really crispy. Considering how many «elies» you have available in Greece. Where do you begin?

  4. u00ceu009f/u00ceu0097 Núria u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Wow Ivy, I’m sure I would love this one!!!! So flavourful the mixture of the filling. Mmmmmm! :D

  5. u00ceu009f/u00ceu0097 Pixie u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Yummy Ivy, I so enjoy visiting your blog and discovering new and delicious dishes!

    oh and marmite, is nothing like wasabi lol it’s difficult to describe- if you like salty food you’ll possibly like marmite

  6. u00ceu009f/u00ceu0097 JennDZ - The Leftover Queen u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Actually this kind of breakfast is right up my alley! Sounds wonderful!

  7. u00ceu009f/u00ceu0097 Elly u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    ooh I have never had these before Ivy but they look SO good. I just know I would love them.

  8. u00ceu009f/u00ceu0097 Ivy u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Just a quick note to say thank you everybody for visiting and commenting. I just have so little time lately and cannot spend a lot of time on the computer.

  9. u00ceu009f/u00ceu0097 Laurie Constantino u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    These look delicious Ivy; I’ll bet the sesame seeds really add a lot of flavor. And very cute too!

  10. u00ceu009f/u00ceu0097 Emiline u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    You had my heart when you said, «olive».
    These pies are so cute looking.
    I’m scared of making my own phyllo. So greeeeat job!

  11. u00ceu009f/u00ceu0097 Susan from Food Blogga u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I wouldn’t have any problem switching my oatmeal for this breakfast, Ivy. I love these!

  12. u00ceu009f/u00ceu0097 Passionate baker...& beyond u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Have a good Easter Ivy. I love the traditional meals you post. Throws light on a new cuisine. These are wonderful! Ciao for now!

  13. u00ceu009f/u00ceu0097 Whole Wheat Focaccia with Kalamata Olives u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    [...] I have already made into Eliopsomo, which is a Greek Olive bread, and Olive Bread Sticks, Cypriot Eliopitakia (small olive pies) and Cypriot Elioti, an olive roulade.u00c2u00a0 The only thing new to the ingredients [...]

  14. u00ceu009f/u00ceu0097 Trish Lathourakis u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Hey Ivy

    I have been searching for these for a long time as the last time I had proper ones I was in my Yiayia’s vilage in Prothromos.

    Whenever my famliy bakes bread, we always use OJ, but also cinnamon water, it just gives it a nice subtle spice and colour to the dough.

    Can’t wait to try them this weekend : )

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