Name: Orange–Olive Oil Pastry Rolls with Olives and Scallions
Yield: Serves 4 to 6 as a main course, or 8 to 10 as part of a meze spread
Ingredients: 1½ teaspoons baking powder; 3 cups (540 g) juicy black olives, pitted and coarsely chopped; 1 teaspoon dried oregano; ¼ cup (15 g) chopped fresh mint leaves; freshly ground black pepper; ⅓ cup (50 g) sesame seeds, soaked in 1 cup (240 ml) water; 1 teaspoon salt; 4 cups (500 g) all-purpose flour; 2 cups (240 g) finely chopped scallions, white and most of the green parts; 3 tablespoons olive oil; 1 cup (240 ml) fresh orange juice; 1 cup (240 ml) olive oil

Preparation info

Serves
4 to 6
as a main course

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

Many years ago, during a wine tasting at my friend Roxani Matsa’s estate in Kantza, I tried an olive pie with an unusual orange–olive oil crust. It was prepared by Zoe Evangeliou, one of Roxani’s neighbors, an exceptional cook. I published the recipe in my newspaper column, adapting it and merging it with a Cypriot olive pie that adds sautéed leeks and plenty of mint to the olives. I used Mrs. Evangeliou’s crust, which complemented the filling beautifully. At some point Vali Manouelides, a