Northern Greek onion pie with many onions and boiled potato in village phyllo.
The pies in traditional Greek Kitchen with the few ingredients that were available to them each time the cooks and depending on the season, are endless, diverse and naturally delicious.
So onion pie, with simple ingredients and complex flavor.
Yours!
The pies in traditional Greek Kitchen with the few ingredients that were available to them each time the cooks and depending on the season, are endless, diverse and naturally delicious.
So onion pie, with simple ingredients and complex flavor.
Yours!
| work: 1h:00′ | time: 2h:00′ | easy: |
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Announcement New Book Release
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«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»
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Ingredients (10 servings)
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Peel and wash the onions. Cut into thin round slices. In a saucepan or large skillet sauté with a little oil and salt to reduce their volume and shine. Leave them aside to cool. |
In a bowl, beat the eggs and add the boiled potatoes, mashed with a fork, onions and dill. Add salt, pepper and mix. |
Grease a baking dish and lay up 3 phyllo on top of one another radially, spread with oil. |
Pour the mixture of the filling and spread all over the pan. Turn as many phyllo are left over onto the filling. Above we put a sheet coated with oil and a second in the same way. |
Cut around the left over phyllo, leaving a margin 2-2.5cm (1in) twisting round the pan so it forms a border. Sprinkle with a little water and scribe radially into pieces. Sprinkle with plenty of sesame. Bake in preheated oven at 180℃ (356℉, Gas:4.2) resistance up and down to ~1 hour. |
