Olive, Anchovy and Onion Pie


"I made this up completely but my boyfriend loves it. He requests it every time I cook! Serve with a light salad and vinaigrette."
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40 m servings 304 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, stir together the flour, salt and basil leaves. Mix in the butter, olive oil and water until it becomes a smooth dough. Cover and refrigerate for 20 minutes.
  2. Preheat the oven to 350 degrees F (175 degrees C). Butter an 8 inch pie plate. Press the dough into the bottom and up the sides of the dish until it is about 1/4 inch or 1/2 centimeter thick. Bake for about 8 minutes in the preheated oven, until just starting to brown.
  3. Make a layer of mushrooms and onion in the bottom of the pie crust. Top with a layer of tomatoes, olives and anchovies. Dot with goat cheese.
  4. Return to the preheated oven, and bake for 10 minutes, or until golden brown.


  • Variation
  • Use caramelized onion: Heat 1 tablespoon of olive oil. Add the onion using medium heat. Do not brown the onion. Cook for 5 minutes or until onion is softened. Add 2 teaspoons of balsamic vinegar and 1 teaspoon of sugar and cook for another 3 minutes.



great recipe!! i changed it a bit by substituting lamb stew meat for the anchovies. i floured and panfried the meat before adding it to the pie shell. i also sauteed the onions and mushrooms fir...

I used a ready-made pie shell as I'm too lazy to make my own. This turned out better than I expected but still not mind-blowing. I really liked the anchovy/goat cheese combination, but if I were...