Delicious savory bread packed with Greek flavors!
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Greek Elioti is a Cypriot olive bread that’s more like a savory cake. It doesn’t have yeast in it. You don’t have to knead it. You just put everything together and bake it. It’s filled with olives, feta, and herbs, leaving every bite full of flavor. Elioti is usually made without eggs or dairy, but I add them because the eggs make the bread fluffier, and feta makes everything better. I can’t wait for you to try this!
Why you’ll make this often
Sharp, salty Kalamata
An easy-to-make, melt-in-your-mouth savory bread that’s full of Greek flavor!
What you’ll need
- Orange juice
- Olive oil –the one in our shop is the best!
- Onion –finely chopped
- Scallions –thinly sliced
- Pitted olives –Kalamata, black, green, or your favorite combination
- Feta cheese –crumbled from a block to avoid overly salty pre-crumbles
- Fresh parsley –sub mint, dill, or any combination
- All-purpose flour
- Baking powder
- Sesame seeds –black, white, a combination, or leave them off
How to make Elioti Cypriot Olive Cake
- Preheat the oven to 350 °F, 180 °C.
- Grease the inside of a 9-inch (23 cm) springform pan.
- Cook the onion in a pan over medium heat with 2-3 tablespoons of olive oil and a pinch of salt until soft and golden.
- Add the scallions and cook for 2-3 minutes until softened.
- Set the pan aside.
- Whisk together the flour, salt, and baking powder in a mixing bowl.
- In another large mixing bowl, whisk together the olive oil, juice, water, and eggs.
- Add the flour mixture to the oil mixture and whisk until combined.
- Fold in the olives, feta, cooked onions and scallions, and parsley.
- Transfer the batter to the prepared pan and top with sesame seeds.
- Bake on the center rack for about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool completely, and remove it from the pan.
Allowing the cake to cool completely lets the cake set, and the feta creates little pockets of creamy deliciousness. It makes six to eight cake-style slices depending on how big you’d like each piece, and you can serve it as a snack, side dish, or even breakfast with coffee. I like putting extra olives on the side and a bit of olive oil for dipping. Let me know how you serve it and what you serve it with. Kali Orexi!
More stuffed bread
- Loaded Olive & Halloumi Bread
- Homemade Greek Olive Bread
- LAGANA BREAD: GREEK FLATBREAD FILLED WITH OLIVES, SUN-DRIED TOMATOES, & HERBS
- Greek Cornbread with Feta Cheese
- 1/2 cup (125ml) orange juice
- 1 cup water
- 1/2 cup olive oil
- 1 onion finely chopped
- 4 scallions, thinly sliced
- 6 oz (170g) pitted olives
- 5 oz (150g) feta cheese
- 3 eggs
- 1/4 cup finely chopped fresh parsley
- 3 and 1/4 cups (400g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- sesame seeds for topping
Preheat the oven to 350 °F, 180 °C.
Grease the inside of a 9-inch (23 cm) springform pan.
Add the onion to a pan with 2-3 tablespoons olive oil and a pinch of salt and cook over medium heat until soft and golden.
Add the scallions and cook for 2-3 minutes until softened. Set the pan aside.
Ina. mixing bowl, combine the flour, salt, and baking powder. Whisk together.
In another large mixing bowl combine the olive oil, juice, water, and eggs and whisk together.
Add the flour mixture to the oil mixture and whisk until combined.
Fold in the olives, feta, and the cooked onions and scallions along with the parsley.
Transfer the batter to the prepared pan and top with sesame seeds.
Bake on the center rack for about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool completely and remove from the pan.
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