Imagine a golden, crispy pastry that crumbles delicately with each bite, revealing a rich, aromatic filling of caramelized onions and tangy feta cheese. This traditional Greek Kremmithopita (Onion Pie) is not just a recipe—it's a culinary journey through the sun-drenched landscapes of Greece, where every dish tells a story of tradition, flavor, and passion. Whether you're a seasoned home cook or a curious food adventurer, this recipe promises to bring a slice of Mediterranean magic straight to your kitchen.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Greek
Serves: 8 servings
Ingredients
- 3 large onions, thinly sliced
- 1 cup feta cheese, crumbled
- 1/2 cup fresh parsley, chopped
- 1/2 cup olive oil
- 1 package phyllo dough
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large rectangular baking pan by lightly brushing it with olive oil.
- In a large skillet, heat 1/4 cup of olive oil over medium heat. Add thinly sliced onions and cook slowly, stirring occasionally, until they become soft and golden brown, approximately 15-20 minutes.
- Remove onions from heat and let them cool slightly. Mix in crumbled feta cheese, chopped parsley, salt, and freshly ground black pepper. Stir gently to combine all ingredients.
- Carefully unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent drying out. This will help maintain the dough's flexibility.
- Brush the bottom of the baking pan with olive oil. Layer 4-5 sheets of phyllo, brushing each sheet with olive oil before adding the next.
- Spread the onion and feta mixture evenly across the layered phyllo sheets, ensuring an even distribution.
- Top the filling with another 4-5 sheets of phyllo, again brushing each sheet with olive oil. Fold or tuck in the overhanging edges to create a sealed top.
- Using a sharp knife, score the top layers into serving-sized squares or diamonds, being careful not to cut all the way through.
- Brush the top layer generously with remaining olive oil to help achieve a golden, crispy crust.
- Bake in the preheated oven for 45-50 minutes, or until the phyllo turns a deep golden brown and becomes crisp.
- Remove from oven and let cool for 15-20 minutes before serving. This allows the pie to set and makes cutting easier.
- Serve warm or at room temperature as a delicious appetizer or light main course. Can be accompanied by a fresh Greek salad.
Tips
- Patience is key when caramelizing onions—cook them slowly to develop deep, sweet flavors.
- Keep phyllo dough covered with a damp towel to prevent drying and cracking.
- Brush each phyllo layer generously with olive oil for that signature crispy texture.
- Let the pie rest after baking to allow flavors to meld and make cutting easier.
- For extra flavor, consider adding a pinch of dried oregano or thyme to the onion mixture.
- Use a sharp knife when scoring the top to create clean, attractive serving lines.
- Serve with a side of Greek salad or tzatziki for a complete Mediterranean meal experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 8g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 30mg
