makes one 10-inch (25 cm) round pie or 20 to 30 crescents
Greek savory pies are the ultimate cucina povera, hearty fare that can be filled with everything from leftovers to lentils to the finest meats and cheeses. Nothing I can imagine is simpler than a filling of onions, which are surprisingly versatile in the Greek kitchen. This onion pie is an amalgam of various recipes I’ve encountered in my travels through the Aegean islands over the years. You can bake the pie whole, or shape it into individual crescents for an easy make-ahead nosh or cocktail snack. If you’re using frozen commercial phyllo for this pie, it needs to thaw overnight in the refrigerator, so plan ahead.
1 recipe Homemade Whole Wheat Phyllo, or 1 pound (450 g) #4 frozen or chilled commercial phyllo
⅔ cup (160 ml) extra-virgin Greek olive oil
6 large red onions, chopped
1 pound (450 g) Kefalotyri cheese, grated
¼ cup (9 g) dried mint
Salt and freshly ground black pepper
If using homemade phyllo, prepare the dough or bring it to room temperature, if chilled.
In a large deep skillet, heat 3 tablespoons of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft and glistening, 10 to 12 minutes. Transfer to a bowl and stir in the grated cheese, mint, and salt and pepper to taste.
To make a whole-pan pie with homemade phyllo: Lightly oil a 10 x 14-inch (25 x 35 cm) baking pan. Divide the phyllo into 4 equal balls. Roll out the first ball to a rectangle slightly larger than the area of the prepared pan and place it inside the pan so that a bit of the dough’s edges hangs over the periphery. Brush generously with some of the olive oil. Repeat with a second ball of dough, rolling it out, placing it in the pan over the first, and brushing it with olive oil. Spread the filling over this phyllo layer. Roll out the third ball of phyllo, place it over the filling, and brush it generously with olive oil. Roll out the final ball of phyllo and place it over the third layer. Using scissors or a knife, cut off the excess dough, leaving a 1-inch (2.5 cm) overhang, then join the overhanging top and bottom layers together to form a rim around the inside periphery of the pie. Score the phyllo into serving pieces, without drawing the knife all the way through the bottom of the pie. Brush the top layer with olive oil and bake for 45 to 55 minutes, until the phyllo is golden and crisp. Remove and let cool for at least 30 minutes before serving.
If using commercial phyllo, defrost it overnight in the refrigerator and bring to room temperature before using. Layer 8 sheets on the bottom of the prepared baking pan, brushing each with some of the olive oil. Spread the filling over the pastry, then layer on another 6 sheets of phyllo, brushing them with olive oil as well. Sprinkle the top sheet with a little water and score it into serving pieces. Bake as above, let cool for 30 minutes, and serve.
To make fried individual crescents with homemade phyllo: Divide the dough into 5 equal pieces. With a rolling pin, roll out each piece to a large, thin sheet, sprinkling the dough with flour as you roll. Take a 4-inch (10 cm) round cookie cutter and cut circles out of the dough, or cut out circles with a paring knife using a saucer as your guide. Collect the dough scraps, reroll them, and cut out more circles.
Place 1 tablespoon of the filling in the middle of each circle. Using your fingers, dampen the edges with a little water, fold one side over to make a crescent, and press the edges together with a fork to seal.
In a deep skillet, heat 1 inch (2.5 cm) of olive oil over medium-high heat until it registers 370ºF (188ºC) on an instant-read or deep-fry thermometer. Working in batches, fry the small pies in the hot oil until golden on both sides. Remove with a slotted spoon and drain on paper towels. Let cool slightly and serve.