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+ servings

Kalamata Olive Phyllo Pies with Honey Syrup

Course Appetizer
Cuisine Greek, Mediterranean, Vegan
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 16
Author Elena Paravantes RDN


For the syrup:

  • 4 tablespoons honey
  • 2 tablespoons ouzo


  • Heat the olive oil on medium heat in a pan. Add onions and cook stirring every 5-10 minutes until caramelized. This may take 20-30 minutes. Watch that the onions do not burn.
  • Preheat oven at 350 degrees Fahrenheit (180 C).
  • Once the onions are cooked, add the olives, oregano, lemon zest and a bit of pepper and mix. Set aside to cool.
  • Take out the phyllo, use only 2/3 of a pound (wrap the rest and put it in the refrigerator) and separate in 16 sections approximately 6 inches long and 2 inches wide.
  • Cover the pieces with a damp towel.
  • Brush each section with olive oil and place about a tablespoon of the filling on one side of the phyllo strip, roll as tightly as you can and tuck in any strays. Place on a pan. Repeat this for all your rolls. Brush all of them with a bit of olive oil and sprinkle with water. * It is preferable that the pies fit snugly in your pan rather than far apart.
  • Bake for about 20 minutes until phyllo is golden.
  • Let them cool and then start preparing syrup.
  • In a small pot mix the honey and the ouzo and simmer for about 3 minutes.
  • Pour the syrup over each pie and let it sit for at least an hour so that the pies can absorb the syrup.


Serving: 1g