If you’ve never tried eliopita before, you’re in for a treat! This traditional Cypriot olive pie is a recipe passed down to me by my mum, and it has been a family favorite for as long as I can remember. She makes it often, especially when she’s fasting, because it’s completely vegan and incredibly satisfying. She always keeps some in the fridge, ready to warm up and enjoy with a strong cup of Cypriot, Greek, or Turkish coffee (you choose the name!).
The Origins of Eliopita
I don’t know exactly how old this recipe is or where it first came from, but I do know that I’ve been eating it since childhood—and I’m 38 now. As my six-year-old likes to say, that makes it from “the olden days!”
Eliopita is one of those simple yet comforting recipes that connects generations. It’s humble in ingredients but bursting with flavor.
Ingredients for Cypriot Eliopita
The beauty of this recipe is that it’s naturally vegan and uses pantry staples. To make this Cypriot Eliopita recipe, you’ll need:
- Flour
- Olive oil
- Orange juice
- Olives (traditionally salted and dehydrated, but Kalamata olives work too—just avoid vinegar-preserved ones)
- Onion
- Fresh coriander
- Fresh spearmint
The herbs give this olive pie its distinctive Mediterranean aroma, while the olives bring all the salty, savory flavor.
How My Mum Makes It
My mum usually bakes Eliopita in large batches and keeps extra portions in the freezer. Whenever visitors come over, she simply reheats a piece in the oven (wrapped in foil) for about 20 minutes, and it tastes as if it was just baked. You can also reheat individual pieces in an air fryer for extra crispiness.
Eliopita is perfect as a snack, a light lunch, or something to enjoy alongside coffee. You can even make small, individual pies, which are more kid-friendly (that is, if your kids like olives!). I have two daughters—one absolutely loves olives, and the other won’t touch them, so it really depends on your little ones.
A True Cypriot Favorite
Whether you’re fasting, entertaining guests, or simply craving a traditional Cypriot snack, this eliopita recipe will not disappoint. It’s a piece of Cyprus on your plate—flavorful, rustic, and full of Mediterranean goodness.
I’d love to hear from you if you try this recipe! Do you know of any other variations of Cypriot Eliopita? Share your thoughts, questions, or even your photos—I love seeing your beautiful creations!
Step 1 Add the flour to a big bowl and then the olive oil. Rub the flour and the olive oil together until it resembles fine breadcrumbs. Step 2 Add the baking powder and orange juice and mix all the ingredients to create a dough. Knead slightly (don't overwork the dough until everything is nicely mixed) and let the dough rest. Step 3 Add the olives (make sure they are pitted), fresh coriander, fresh onions, and spearmint in a food processor. Blend everything to a smooth paste. Step 4 This quantity can make two big rolls or four small ones. Divide the dough into the quantity you desire. Step 5 Take the first piece and, using a rolling pin, spread the dough into a rectangle. Try to spread it as thinly as possible. Step 6 Take some of the olive paste and spread it on the rolled-out dough. Use just enough, so you have more for the other olive pies. Step 7 Tightly roll the dough, starting from the wider side. The same way you make cinnamon rolls or tahinopitta. Step 8 Sprinkle with sesame seeds. Step 9 Line a baking tray with parchment paper and bake the olive pie roll for 40 minutes or until nicely golden.
Ingredients
Instructions
