Greek cuisine · Dough, Pasta & Rice

Kremmydopita Kritis

Cretan onion pie: slowly melted onions with mizithra and mint between paper-thin pastry.

Ingredients · for 6 servings

• 1 kg onions
• 300 g mizithra (or ricotta instead)
• 1/2 bunch mint
• 8 sheets phyllo dough
• 2 eggs
• 100 ml olive oil
• 1 tsp pepper
• 1 tbsp breadcrumbs
• salt

Instructions

1. Halve the onions and cut into thin strips, then braise uncovered in 4 tbsp olive oil over low heat for 25–30 min, until collapsed and light golden without browning.
2. Let the onions cool completely and drain off any excess liquid – warm onions would make the pastry soggy.
3. Stir the mizithra with the eggs, finely chopped mint, pepper and a little salt until smooth, then fold in the cold onions.
4. Brush a round 28 cm pan with olive oil, lay in four phyllo sheets one by one, each lightly brushed with oil, letting the edges overhang; sprinkle the base with the breadcrumbs.
5. Spread the filling evenly, cover with the remaining four oiled phyllo sheets, fold the edges inward and score the top into diamonds with a sharp knife.
6. Bake at 180°C top/bottom heat for 45 min, until the top is golden and crisp, then let rest for 10 min and serve lukewarm cut into pieces.