Quick Onion Pie from Kalamata, Greece.
By Fofi Nikolaides
ONION PIE - Kremidopita
"Kremidopita" with a hint of winter Kalamata oranges, feta cheese and Agrumato Orange by Ladi Biosas "λάδι βιώσας" organic extra virgin olive oil from the artisan producers of Kalamata.
This recipe has been passed through many generations in our family. It was handwritten and given to us by our grandmother, who was given to by her mother and so on...
In Kalamata region, olive oil, oranges and lemons are in abundance due to the soft Mediterranean climate. In Southern Greece we incorporate citrus to our recipes to give that extra Mediterranean flavour. The result is absolutely delicious!
INGREDIENTS
- 1 1/2 kg onions cut in slices
- 3 tbsp Agrumato Orange organic EVOO
- 1 tspn orange zest
- Fleur de Sel sea salt and pepper
- 1 tbsp Balsamic vinegar
- 1 tbsp Greek Honey
- 2 tbsp Greek thyme
- 300gr Dodoni Feta cheese
- 100ml Ladi Biosas EVOO
- 450gr Phyllo dough
- 4 tbsp Sesame seeds
Instructions
Place a pot on high heat (after 10 minutes turn to medium heat) and add the 50ml of olive oil and add the onions in the pot (the other 50ml of olive oil we use them when we grease the oven pot with the phyllo dough).
Add the orange zest, salt, pepper, honey, orange balsamic, thyme and sauté for 15-20 minutes to caramelise. Add the feta cheese and break it into big pieces.
We want to "feel" the feta in every bite. Now you add the 3 tbsp of Agrumato Orange EVOO as it will give an extra taste.
Preheat the oven to 180C in air. Grease an oven pan, add 2/3 of your phyllo dough on the bottom (sprinkle with olive oil every phyllo sheet). Add the onion mixture and cover with the other 1/3 of the phyllo dough (sprinkle with olive oil every phyllo sheet). Sprinkle with Sesame seeds.
Bake on 170C for 30 minutes on the bottom and then for another 20 minutes on 170C on air forced oven.
Kali Orexi 😋
