Olive Onion Pie

A special pie stuffed with olives and onions, very filling, which can accompany the main dish, or be eaten alone as a snack at work or school!
Healthy, rich in nutritional value and very light!
work: 01h:00' time: 02h:30' medium:3/5

Ingredients (6 servings)

for the dough

  • 400 gr/ 14 oz flour
  • 1 package dry yeast (9gr/ 0.3 oz)
  • 250 ml/ 8.5 fl oz lukewarm water
  • 2 tbsp oil
  • ½ tsp salt
  • 1 tbsp crushed cardamom (optional)
  • some olive oil for the glazing
We need a tart case with a diameter of 24 cm/ 10", lightly oiled.


Mix all the ingredients of the dough by adding slowly lukewarm water. Knead for 8 to 10 min until the dough becomes soft and supple.
Leave, covered, in warm place until it rises, while we prepare the filling.

For the filling

  • 4 medium onions
  • 2 cloves garlic, chopped
  • 1 red pepper in strips
  • 50 ml/ 2 fl.oz olive oil
  • 120/ 4 oz chopped green olives
  • 1 tsp dried sage
Slice thinly the ​​onions and saute with olive oil, garlic and pepper until they shine, but do not burn them.
They should become dry, without any juice.
When ready remove from heat, let them cool slightly and add the chopped olives and sage.
If you use fresh sage, chop 2-3 leaves in the filling.
Divide the dough into two unequal parts. For the base hold the largest and for the top keep a little.
Roll out onto a lightly floured surface, one sheet not very thin and slightly larger than the diameter of the tart case, so that it will cover the side.
Pour the filling over the entire surface evenly.
Roll out the second sheet, the same size as the tart case and cut into parallel strips 2 cm/ 1"
Ιntertwine the strips over the filling, as shown in the photo.
Finally we turn down the excess dough, making a fold, like lace around the pie. This way we hide the edges of the strips.
Leave it for ½ to ¾ of an hour, covered in a warm place for the dough to rise.
Brush with a little oil (or egg yolk).
Bake in preheated oven for 30' - 35' at 175°C/ 350°F.
It is a delicious pie, where the sweetness of the onions is compensated by the salty and spicy olives. The bread base, with cardamom flavor, is delicious.
You can replace cardamom with the spice of your choice as star anisemashed or boiled briefly in water, which we will use for the dough. You can use coriander or anise too.
Your choice!