Pastry Pie: Small Olive Pies

These Greek olive pastry triangles are a healthy and tasty snack that can be eaten any time of the day.

Average: 3.5 (2 votes)


2/3 cup extra-virgin olive oil
1 small fennel bulb, chopped
1 large red onion, chopped
2 cups rinsed, pitted kalamata olives
1 tsp. dried mint
2 tsp. Greek oregano
500 g commercial phyllo, thawed and at room temperature


Preheat oven at 190° C.

1.  Heat 3 tbs. olive oil in a large, heavy skillet and saute the fennel and onions until translucent.

2.  Combine the onion-fennel mixture with the olives and toss in mint and oregano.

3.  Lightly grease two cookie sheets.

4.  Unroll phyllo and keep covered with a towel.

5.  Remove one sheet at a time, cut in half lengthwise.

6.  Brush the surface of each strip then fold over to get a thinner strip, about 3 inches (7,5 cm) wide.

7.  Place a tsp of the filling on the bottom of the strip and fold up from corner to corner to form a triangle.

8.  Place seamside down on the baking sheet.

9.  Continue with remaining phyllo and filling.

10.  Bake for about 15 minutes and serve immediately or at room temperature.


This is a perfect pie for lent
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