You know that delicious aroma that you get when you are sautéing or frying onions? Doesn’t it smell wonderful? Well this pie tastes like that! Only better.
As I’ve mentioned in the past, pites (pie for Greek) are a great vehicle to get a lot of vegetables in your diet, but it was also a way to make a meal out of nothing. Homemakers like my yiayia would make wonderful pies with just some dough and vegetables or wild greens they had in their garden.
Onions, normally are used as an ingredient to provide flavor, but never the main component. Here the onions play the main role.
Don’t let that worry you. The onions are cooked before so that they become soft and sweet and along with feta which provides additional flavor and substance and the egg which provides some protein and you have a complete meal.
Onions are a rich source of an important antioxidant, quercetin. Studies have shown that quercetin has several health benefits such as prevention ulcers, protect the heart and may even be able to increase bone density. Apart from the onion, you also have antioxidants from the olive oil and a moderate amount of carbs from the phyllo.
Greek Onion Pie with Feta Cheese – Kremithopita
- Preheat the oven at 350 degrees Fahrenheit 180 degrees celsius.
- 2. Slice the onions.
- 5 cups sliced mature onions preferably red
- 2 ½ cups sliced spring onions
- 8 ounces feta cheese
- 2 Tablespoons anthotiro or ricotta or other soft cheese
- 1 heaping tablespoon Greek yogurt
- 3 eggs
- 3 tablespoons dill
- 3 tablespoons parsley
- 2-3 tablespoons olive oil for sautéing + ¼-⅓ cup for brushing the phyllo
- 1 package phyllo dough defrosted
- salt and pepper
- Sauté first the mature onions in 3 tablespoons of olive oil for 2-3 minutes.
- Add the spring onions and sauté for an additional 6-7 minutes until soft. Add the herbs and some salt and pepper. Mix well and remove from heat.
- In a large bowl mash the feta, soft cheese and yogurt with a fork.
- Whip the eggs and add to the cheese mixture.
- Add the cooled onion mixture to the cheese mixture and blend well.
- Take a pan (I used a 10 X 12 inch pan), brush with a bit of olive oil and spread the first phyllo sheet, brush the sheet with olive oil and layer another phyllo sheet and brush with olive oil, continue this so you have a total 6 sheets.
- Spread the filling on top of the sheets.
- Layer the rest of the sheets on top of the filling brushing each one with olive oil.
- Score the pie in as many pieces you prefer ( I cut in 9 large ones).
- Bake in the lower level of the oven for about 1 hour.
- Remove from oven and let it cool.
Photo by Elena Paravantes