Kalamata Olive-Fennel Phyllo Triangles (Eliopitakia) GreekFoodTv☼

Kalamata Olive-Fennel Phyllo Triangles are healthy, easy, quick to make and great for a party. To see recipe, press more button.

Small Olive Pies with Fennel

About 36 pieces

2/3 cup/160 ml extra-virgin Greek olive oil
1 small fennel bulb, trimmed and coarsely chopped
1 large red onion, peeled, halved, and coarsely chopped
2 cups rinsed and pitted Kalamata or Amfissa olives, coarsely chopped
2 tsp. dried oregano
2 tsp. dried mint
Salt, to taste
1 pound/500 g. commercial phyllo, thawed and at room temperature

1. Heat 3 tablespoons of the olive oil in a large heavy skillet and sauté the fennel and onion until translucent but a little bit crunchy. Combine the onion-fennel mixture with the olives in a mixing bowl and toss with oregano and mint. Season with salt to taste. Mix until well combined.
2. Preheat oven (convection) to 350˚F/175˚C.
3. Place the phyllo vertically in front of you and keep covered with a towel. Remove one sheet of phyllo at a time. Cut in half lengthwise to get two strips that are about 2,5 inches/6 cm wide. Brush the surface of each with olive oil. Fold each strip in half so that they are each now about 3 inches/8 cm wide. Brush the surface of each again with olive oil, just wetting it a little bit. Place a heaping teaspoon of the filling on the bottom corner of each strip and fold up, joining the left corner to the right side to form a triangle. Follow the contours of the triangle and fold up from corner to side until you get to the top of the strip. Lightly grease two cookie sheets. Place the triangles seam side down on the baking sheet. Brush the top with a little bit of olive oil. Continue with remaining phyllo and filling until both are used up.
4. Bake for about 15 to 20 minutes, or until golden, and serve immediately or at room temperature.

This is the Greek Food Channel http://www.dianekochilas.com/
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.

Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food "guru". She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).