Ladopita
Experience the rustic charm of Ladopita, a traditional Greek olive oil pie, reimagined in a delightful vegan form. This savory pastry features a remarkably thin, crispy crust enveloping a rich, aromatic filling, making it an exquisite snack or a light, satisfying meal.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 467 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 200 mlwater, warm
- 2 tbspolive oil
- 0.5 tspsalt
filling
- 0.25 cupolive oil
- 2 tbspall-purpose flour
- 0.5 cupwater
- 0.25 tspsalt
- 0.13 tspblack pepper, freshly ground
Equipment
Large mixing bowl · Sturdy spoon · Clean kitchen towel · Small saucepan · Whisk · Rolling pin · Round baking pan (8-9 inch / 20-22 cm) · Oven
The method
Step by step
- 1
Combine 300g all-purpose flour, 200ml warm water, 2 tbsp olive oil, and 0.5 tsp salt in a large mixing bowl.
About 2 min
Cook’s note: Ensure the water is warm, not hot, to help activate the gluten without cooking the flour.
- 2
Stir the ingredients with a sturdy spoon until a shaggy, cohesive dough forms.
About 1 min
- 3
Transfer the dough onto a lightly floured work surface.
- 4
Knead the dough vigorously for 5-7 minutes until it becomes smooth, elastic, and slightly tacky to the touch.
About 7 min
Cook’s note: Avoid adding excessive flour during kneading; the dough should remain pliable and not stiff.
- 5
Cover the kneaded dough with a clean kitchen towel and let it rest at room temperature for 15 minutes.
About 15 min
Cook’s note: Resting allows the gluten to relax, making the dough easier to roll out thinly.
- 6
Preheat your oven to 180°C (350°F).
About 10 min
Cook’s note: Preheating ensures the oven reaches the correct temperature for even baking and a crispy crust.
- 7
Prepare the filling by combining 0.25 cup olive oil, 2 tbsp all-purpose flour, 0.5 cup water, 0.25 tsp salt, and 0.125 tsp black pepper in a small saucepan.
About 1 min
- 8
Whisk the filling mixture constantly over medium heat for 3-5 minutes until it thickens into a smooth, pourable paste.
About 4 min
Cook’s note: Continuous whisking prevents lumps and ensures a silky-smooth filling consistency.
- 9
Lightly grease a 20-22 cm (8-9 inch) round baking pan with a thin layer of olive oil.
About 1 min
Cook’s note: Greasing the pan prevents the pie from sticking and aids in achieving a golden-brown bottom crust.
- 10
Divide the rested dough into two equal portions.
- 11
On a lightly floured surface, roll out one piece of dough into a very thin circle, slightly larger than your baking pan.
About 2 min
Cook’s note: Aim for a translucent, paper-thin dough for an authentic, crispy Ladopita crust.
- 12
Carefully transfer the first rolled dough circle into the prepared baking pan, allowing the edges to overhang.
About 1 min
Cook’s note: Gently drape the dough to avoid tearing, adjusting it to fit the pan's contours.
- 13
Pour the prepared filling evenly over the dough in the pan, spreading it to the edges.
About 1 min
- 14
Roll out the second piece of dough into another thin circle, matching the size of the first.
About 2 min
- 15
Carefully place the second dough circle over the filling, aligning it with the bottom layer.
About 1 min
- 16
Trim any excess dough from the edges and crimp or fold the top and bottom dough layers together to securely seal the pie.
About 2 min
Cook’s note: A tight seal prevents the filling from leaking out during baking.
- 17
Bake the Ladopita for 30-35 minutes, or until the top crust is beautifully golden brown and visibly crispy.
About 35 min
Cook’s note: Keep an eye on the pie towards the end of baking to prevent over-browning.
- 18
Remove the Ladopita from the oven and let it cool slightly in the pan before slicing and serving.
About 5 min
Cook’s note: Allowing it to cool briefly helps the filling set and makes for cleaner slices.
Per serving
Nutrition
- Calories
- 466.7kcal
- Protein
- 7.9g
- Carbs
- 60.1g
- Fat
- 21g
- Fibre
- 2.1g
- Sugar
- 0.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Ladopita is wonderful on its own, but it also pairs beautifully with a simple Greek salad or a side of marinated olives. For a heartier meal, serve it alongside a bowl of lentil soup. Feel free to experiment with a pinch of dried oregano or a sprinkle of sesame seeds on top of the crust before baking for an extra layer of flavor and texture.
Store leftover Ladopita in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Reheat slices in a preheated oven at 160°C (325°F) for 10-15 minutes, or until warmed through and the crust is crisp again. Avoid microwave reheating, as it can make the crust soggy.
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