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.