Eliopites: Olive & Feta Phyllo Spirals

Delicious olive pies made into beautiful, crispy phyllo spirals!

These delightful Greek eliopites are flaky phyllo spirals filled with a savory blend of olives, fresh herbs, and creamy feta cheese. Perfect as an appetizer, snack, or part of a festive mezze spread, these golden-brown pastries combine the briny flavor of olives with aromatic herbs, all wrapped in delicate, crisp phyllo dough. Whether served warm or at room temperature, they’re guaranteed to impress your guests and transport you straight to the Mediterranean.

Eliopites basically translates to olive pies, and while I don’t follow the traditional recipe, adding feta and mozzarella makes the already flavor bomb of a filling extra delicious. The phyllo comes out so incredibly crispy. It may be tempting to cook these pies at a higher temperature, but with phyllo, the lower the temperature, the crispier the phyllo. So, resist the urge, and I promise you won’t regret it!                

Why will I make these often?

Perfectly crispy, brown, flaky phyllo

Hearty, meaty, briny olives

Sweet, tender onions

Bright and fresh herbs

Creamy pockets of feta and

Stringy, mozzarella cheese pull

What do I need for these spirals?

#4 Phyllo -thawed to room temperature in the package until you’re ready to use it so it doesn’t dry out.

Butter -melted to brush in between and over the phyllo for maximum crispiness.

What’s in the filling?

Olive oil -your favorite good quality oil to sauté the veggies and add richness.

Onion -finely chopped to evenly distribute throughout the filling and add sweet and savory to each bite.

Scallions -thinly sliced all the way down to the root for super fresh and mild onion flavor.

Kalamata -or mixed olives chopped to add salty brininess. I get an olive blend already pitted from Costco with Kalamata and green olives.

Parsley -finely chopped to add fresh grassy herb flavor.

Dried mint -brightens the filling with freshness and pairs so well with the olives because they’re hearty and meaty.

Dried oregano -adds earthy herbiness and traditional Greek flavor.

Freshly cracked black pepper -seasons the filling ingredients to bring them together. This dish doesn’t need salt because of the olives and feta, but it still needs a good peppering.

Feta cheese -always crumbled from a block for the best tasting feta. You know my favorite is sheep’s milk feta, and you can find it at Costco, Trader Joe’s, and some local grocery stores. But you can get away with cow’s milk feta when you’re making fillings for things.

Shredded mozzarella cheese is optional, but I like adding it to give the filling an ooey, gooey, stringy, cheesy pull.

Working with phyllo

There are a few tips you need to remember when working with phyllo. You’ll find it in the freezer section of your supermarket, and you should keep it frozen until you’re ready to use it. Move it to the refrigerator the night before you make your spirals. Then, set it on the counter to come to room temperature for at least an hour before you will work with it. Leave it in the package while on the counter so it doesn’t dry out. Remove the phyllo from the package when you’re ready, and make your spirals!

How do I make the filling?

Preheat the oven to 350 °F, 180 °C. Add the onion and olive oil with a pinch of salt to a pan, heating over medium heat. Cook the onions for about 7-8 minutes until soft and golden. Then, add the scallions and warm through until softened. Remove the pan from the heat and add the olives, herbs, and black pepper. Crumble in the feta as well if using and stir together. Set aside.

How do I add the filling?

Lay one sheet of phyllo on the counter with the long side facing you. Sprinkle with melted butter and place another sheet of phyllo on top. Drizzle with more butter. Spread 3-4 tablespoons of the olive filling on the bottom third of the phyllo and sprinkle with mozzarella cheese.

How do I create the spiral?

Roll it up and slightly twist it, taking care not to tear the phyllo. Roll it into a spiral (coil). Place the spirals on a baking tray lined with parchment paper and brush them all around with melted butter.

How long do I bake the eliopites?

Bake on the center rack of the preheated oven until golden and crisp -about 40-45 minutes. Kali Orexi!

Can I freeze these for a make-ahead option?

The spirals can be assembled and frozen for up to 3 months. Bake them straight out of the freezer and add 5-10 minutes to the baking time.

How do I serve eliopites olive and feta phyllo spirals?

You can have these as a snack or serve them at a gathering as an appetizer or part of a mezze or charcuterie board. They would also be delicious as a side to a hot bowl of soup or a fresh green salad. No matter how you serve them, always put out a little tzatziki for a little more Greek flavor.

Serve these pies with:

• GREEK TZATZIKI SAUCE (YOGURT & CUCUMBER DIP)
• Roasted Tomato & Red Pepper Soup
• GREEK CHICKEN AVGOLEMONO SOUP: LEMONY CHICKEN SOUP – 2 WAYS

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