Orange–Olive Oil Pastry Rolls with Olives and Scallions

Preparation info
  • Serves

    4 to 6

    as a main course
    • Difficulty


Appears in

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