Simple Onion Pie - Kremmydopita
Miracle Onions and Leeks. Onions and leeks are miracle ingredients, bursting with nutrients and compounds that help fight cancer and diabetes. Too boot, they’re also really tasty and the foundation of so many great Greek recipes. They even star in a few, like this simple onion-leek pie from Ikaria! One of the major phytochemical compounds in onions, leeks and their relatives is allicin, which helps fight cholesterol production and has known antibacterial, anti-viral, and anti-fungus properties. Onions are also a great source of chromium, which helps our tissue cells respond appropriately to insulin levels. Manganese, an antioxidant, is also found in the humble onion.
Ingredients
- 2/3 cup extra virgin Greek olive oil
- 6 large red onions coarsely chopped, about 6 cups
- 2 large leeks trimmed, washed and coarsely chopped
- 1 cup crumbled chevre or goat’s milk feta optional
- Sea salt and pepper to taste
- Pinch of nutmeg
- 10 sheets commercial phyllo at room temperature
Instructions
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In a wide pot over medium flame, heat 4 tablespoons olive oil. Add the onions and leeks. Cook, stirring occasionally, until they wilt and start to turn golden, about 20 – 25 minutes. Remove and set aside to cool slightly. Transfer to a mixing bowl. Mix in the chevre or goat’s milk feta if using, salt and pepper, and a bit of nutmeg.
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Lightly oil a a shallow, rectangular roasting pan (16-X 12-inch / 40 X 30-cm).
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Place the first phyllo sheet in the pan and brush with some of the remaining olive oil. Repeat with five more sheets, generously oiling each sheet. Spoon the filling into the pan and spread it evenly with a spatula. Cover with another four sheets of phyllo, brushing each with olive oil.
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Join and fold in the bottom and top overhanging phyllo, rolling it decoratively around the perimeter of the pan to form a pretty rim. Brush the top of the pie generously with olive oil. Score into serving pieces.* Place in the center rack of a preheated oven and bake for about 40-50 minutes, or until the pastry is golden and crisp and the pie pulls away from the perimeter of the pan. Remove, cool in the pan, and serve.
Love savory pies and phyllo specialties? Sign up for my online class “Fearless Phyllo – Homemade!” to learn the secrets of making great, easy pies at home!
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Notes
* Note: When scoring the pie do not draw the knife all the way through to the bottom.
