There is an endless number of Greek pies that play the role of the starter. If you want to further enrich your options for the Sunday table, just choose your favourite olive variety and make a “liotiri” olive pie to whet your appetite, as they do it in the region of Mani in the Peloponnese...  

In the region of Mani, we find as many as eight different types of olive tree which give us multiple choices of edible olives ranging from the ‘Kalamon” variety which is the most famous, to other olives which are green, black or even white-redish in colour, as well as, the variety called “throuba”.

The recipe for the “liotiri” olive pie is very easy and you will absolutely love it!

Ingredients

4 cups of flour

1 sachet of baking powder

1 cupful of “feta’ white cheese grated with a fork

1 cupful of grated yellow cheese or Greek “kefalotiri’

1 egg

2 teaspoons of melted butter

20 olives (whichever you prefer and having removed the pits)

1/2 cup of water

Oregano and pepper

Preparation and cooking instructions

Take a plastic bowl and use it in order to mix the butter, the yellow cheese, the ‘feta’ cheese, the baking powder and the egg, together with the flour. Mash the mixture until you get a soft dough. Pass the baking pan with the melted butter and spread the dough evenly. Then take the olives and press them in the dough one by one. Preheat your oven adequately and bake at 180 degrees for 40 – 45 minutes until it gets a red-browny colour.

Cut ιnto square pieces and serve, drinking a glass of chilled white wine or indeed some Greek ouzo with every delicious bite. Enjoy your alternative Sunday pie!

From: Eva Kanellopoulos

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