SAVOURY PIES WEEK 1: Onions and Feta cheese pie with homemade pastry

Onions are a staple in the Greek cuisine. They are a big part probably in most dishes regardless the type of the recipe or the season. There are so many classic examples of the Greek cuisine where onions (the "dried ones" as we simply categorize them so to show the difference between them and the Spring (or green) onions) are used, kept whole, in slices, finely chopped or grated. Plenty of the small type of onions in the rich meaty dish called "Stifado". Raw in various salads or as a garnish they are almost always there to remind us that they can make or break a dish.... The onions found in most vegetable markets and grocery stores around Greece are usually red or yellowish and more rarely white. The small red onions that are used whole in the "Stifado" recipe should not be confused with the “Kokkari” variety of a similar size, destined for planting. Occasionally you may be able to find large, red and slightly flat sweet onions from Zakynthos island which are used for a delicious local speciality. Shallots are simply onions that have been picked before the bulb forms and have a more delicate flavour, which again can be used in the "Stifado". We could say much more about the onions but for now lets concentrate on today's recipe where the onions are the main ingredient. There are various versions of onion pies around the country depending on the variety of the onion and the filling and this one is one of the simplest but still delicious in taste thanks, also, to the homemade pastry

 

Recipe of Evi Voutsina,

"Gastronomos" magazine of "KATHIMERINI" newspaper (2010)

 
Ingredients (for 6-8 people)

For the homemade pastry:
1 cup of Greek thick yoghurt
1 cup of olive oil
1 tsp of salt
pinch of white pepper
1 tsp of baking powder
About 600gr. of all-purpose flour (plus a bit extra for dusting)

For the filling:
1,2 Kg of yellow onions, thinly sliced
4 tbsp of olive oil (plus a little more for the pan)
3 tbsp of finely chopped flat-leaf parsley
1 1/2 tsp of fennel seeds (or cumin), ground (or well crushed)
salt (with moderation because of the cheese)
pepper
250gr. of feta cheese, crumbled

Method:
In a large bowl mix the yoghurt with the oil, the salt, the pepper and the baking powder with a wooden spoon and then, gradually, add the flour while kneading. You should end up with a dough that doesn't stick to the hands but be careful not to use too much flour otherwise the dough will be too firm to roll out and will not taste as good.

Divide the dough into two balls, one larger than the other, wrap each one with cling film and leave aside for about 1 hour.

Preheat the oven to 180°C and brush the bottom and the sides of a round oven pan of 30 cm diam. with some oil.

Warm the oil in a spacious frying pan in medium-low heat and sauté the onions, stirring with a wooden spoon until softened and lightly coloured. Season with salt and pepper, add the fennel (or the cumin) seeds and take off the heat. Add the parsley and, when the mixture is cool, add the feta cheese and stir.

Roll out the larger ball of pastry on a floured surface until it is large enough to cover the bottom and the sides of the oven pan. Lift carefully with the rolling pin and place it in the pan.

Empty the filling on the pastry and evenly spread it with a spatula.

Then roll out the smaller ball of pastry until it is exactly the size of the oven pan. Lift it carefully with the rolling pin and lay it over the filling. Turn the ends of the larger pastry sheet over it, pressing down with a fork.

Use the fork to pierce the surface of the pie (five or six times) in various places and put in the oven. Bake the pie for about 1 hour or until the top and bottom are golden and crunchy. *** To make sure, lift the bottom with a spatula to check; if it is not done, move the pie to the bottom shelf of the oven and turn off the top of the oven, baking only with the bottom level or until it is done.

Take out of the oven, leave the pie to settle for 10 minutes and then cut in pieces and serve.