Cycladic onion pie
Cycladic onion pie
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Διατροφική αξία ανά μερίδα
Cycladic onion pie
Υλικά
For the filling
- 1.5 kg white onions, thinly sliced
- 200 g feta cheese, crumbled
- 200 g myzithra cheese (traditional Greek whey cheese), crumbled
- 3 eggs
- 1 tsp wine vinegar
- 100 ml extra virgin olive oil
- ⅓ bunch dill, finely chopped
- Salt and freshly ground black pepper
For assembling the pie
- 8 rustic country-style pastry sheets
- Extra virgin olive oil for brushing the pastry sheets
Εκτέλεση
For the filling
Slice the onions thinly and place them in a bowl with cold water for 1–2 minutes to reduce their sharp flavor. Drain them well.
In a large pot, heat the olive oil over medium heat.
Add the onions and cook them slowly, shaking the pot occasionally, until they soften, become glossy, release their natural sweetness and begin to caramelize.
Deglaze with the vinegar and continue cooking for a few minutes until the excess liquid has evaporated.
Transfer the onions to a bowl and allow them to cool slightly.
Add the feta cheese, myzithra cheese, eggs and dill.
Season carefully with salt and freshly ground black pepper and mix well until the filling is fully combined.
For assembling the pie
Grease a large ovenproof dish or baking tray with olive oil.
Place 4 rustic pastry sheets on the base, lightly brushing each sheet with olive oil and allowing the edges to hang over the sides.
Spread the filling evenly over the entire surface.
Cover with the remaining pastry sheets, lightly brushing each one with olive oil.
Fold the edges of the pastry sheets inwards and create a crust around the pie.
Brush the crust with a little extra olive oil, as this area contains more layers of pastry and needs extra attention to bake properly and become crisp.
Score the pie into portions without cutting all the way through the bottom layers and sprinkle the surface with a few drops of water.
Baking
Bake in a preheated oven at 160°C–170°C for approximately 1 hour, until the pastry sheets are fully baked and the pie has a golden color and a crisp surface.
Remove the Cycladic onion pie from the oven and allow it to rest for 10 minutes before cutting.
Serve warm or at room temperature.
Use white onions because they are sweeter and milder in flavor.
Slow cooking the onions is the secret to the success of this pie. Proper caramelization brings out their natural sweetness.
In Mykonos and other Cycladic islands, traditional local soft cheeses, such as tyrovolia, are often used, giving the onion pie a more authentic flavor and distinctive texture.
Avoid using too much oil on the pastry sheets. Use only as much as needed so they bake properly and become crisp.
