These Eliopites are right up my street, as soon as I seen the video I was hooked! Who knew that Greeks use coriander in their food? I couldn’t remember it when I went to Greece quite a few years ago. The mix of olives and coriander is something that definitely interests me. I love both and think they would be an amazing combination.
I did a bit of research into these, and noticed that a lot of recipes use orange juice in the dough and it creates a slight orange hue, they fold the dough in a different ways into little pies, crescent shapes and some that look like a sausage roll and you can clearly see the layers. I suppose each family will make them slightly different. It seems it was more traditional way, however I didn’t mind this modern or ‘take’ on it version. It would be interesting to try the orange juice but I’m not sure if the flavour combination would be for me.
I used Chef Marine recipe, and her video is very useful to know how to create the fold and roll the dough, it’s worth watching. She also has quite a few different Greek recipes that I want to try which all look amazing!
These won’t disappoint and you will enjoy eating one or two or three! Great for lunch a snack or with drinks.
Eliopites
Ingredients
Dough
- 8 g dried yeast
- 300 ml tepid water
- 1 tsp honey
- 500 g plain flour
- 1 tsp salt *recipe said pinch but I used 1 tsp
Filling
- 3 spring onions finely chopped
- 50+ g coriander
- 120 g Kalamata olives
- See notes for extra fillings
Instructions
- 1. In a bowl, whisk together the yeast, tepid water (100°F if you have a thermometer) and honey until combined, leave for 5 mins until you can see foaming.2.) Mix in the flour and salt using a standing mixer or by hand, knead the dough for 3-4 minutes until the flour is fully incorporated.3.) Add the dough to a clean bowl, and cover. Place in a warm spot and leave to rise for at least an hour until it doubles in size.4.) Remove the dough and add to a floured surface. Divide into equal portions of 8 or 9. Roll each dough ball using a rolling pin, adding flour if necessary, until it stretches.5.) Place a tbsp worth of the mixture* into the middle. Roll the dough to form a log and twist it from both ends to bind the filling. Then roll from one end to form a spiral. Repeat with the remaining dough and filling. **Look at the video for extra hint and tips6.) Place the Eliopites on a baking tray with parchment paper and leave them to stand for 15 minutes before baking. You can add seasame and a drizzle of oil on top. 7.) Bake at 190°C fan for 22 minutes until lightly golden.
