Creamy onion pie with bacon, mushrooms and two cheeses

A delicious pie full of taste to enjoy anytime. There are plenty of traditional onion pies coming from around Greece and this is one with a slightly modern view

Recipe from a free leaflet of "Chryssi Zymi",

a well known pastry & phyllo dough Greek company

Ingredients (for 6-8 people):
2 thick sheets of puff pastry, well thawed (about 850gr.)
1Kg of yellow onions
500gr. of small white mushrooms, thinly sliced
250gr. of bacon, finely chopped
150gr. Greek kasseri cheese, grated (or mild yellow cheddar)
150gr. of Emmental cheese, grated
250gr. of cream (35% fat)
2 eggs, beaten
1-2 tbsp of mixed sesame seeds (black & white)
cooking oil or butter
1 egg, beaten for brushing

Method:
Make sure the pastry is well thawed.

Preheat the oven to 200°C. Brush a medium to large size oven pan with some butter.

In a frying pan warm some oil (or butter) and sauté the onions, stirring occasionally, until they get lightly coloured. Add the mushrooms, the bacon and sauté until their juices are evaporated. Then add the cream, the eggs, the cheeses and stir to blend. Leave aside to allow the filling to cool down.

Line the bottom and half way up the sides of the oven pan with the first pastry sheet. Empty the filling on the pastry and smooth with a spatula. Cover with the second pastry sheet, lightly wet the edges all around and pinch together so to seal the filling.

Brush the surface of the pie with the beaten egg and using a sharp knife gently score into pieces. Sprinkle with the sesame seeds and bake for about 45 minutes until the pastry is risen and golden brown.

Leave the pie to rest of 15 minutes and then cut through into pieces and serve.