Kremmydopita Mykonou (Mykonian Onion Pie)

Ingredients

Equipment Needed

• •wide heavy saute pan, 28cm
• •round metal tapsi, 32cm, or rectangular baking dish, 23 by 33cm
• •pastry brush

Instructions

1. 1

   Cook the onions

   Warm 80ml olive oil in a wide pan over medium heat. Add the yellow onions, spring onions, and salt, then cook for 25 to 30 minutes, stirring often, until the onions are soft, glossy, and pale gold at the edges. This is the step that decides the pie. Raw onion stays sharp inside phyllo, but slow-cooked onion turns sweet and gentle, so the cheese can speak without a harsh bite.

   Do not brown the onions hard. Mykonian kremmydopita should taste sweet and green, not fried.
2. 2

   Cool the filling

   Spread the cooked onions in a shallow bowl and let them cool for 15 minutes. If they go into the eggs hot, they make the filling heavy and uneven. Once warm rather than hot, stir in the tyrovolia, feta, eggs, dill, mint, and black pepper.

3. 3

   Prepare the pan

   Heat the oven to 180C. Brush a 32cm round tapsi or a 23 by 33cm baking dish with olive oil. Lay a sheet of phyllo in the pan, letting the edges hang over, and brush it lightly with oil. Repeat with half the sheets, changing the angle as you go so the sides are covered.

4. 4

   Fill the pie

   Spoon the onion and cheese filling into the phyllo shell and spread it evenly, right to the corners. Fold the overhanging edges inward over the filling. Cover with the remaining phyllo sheets, brushing each one with oil, then tuck the edges down inside the pan.

5. 5

   Score and bake

   Score the top into serving pieces with a sharp knife, cutting through the upper layers but not dragging through the filling. Scatter sesame seeds over the top if using. Bake for 35 to 40 minutes, until the pie is deep gold, crisp at the edges, and the center feels set when pressed lightly.

6. 6

   Rest before cutting

   Let the kremmydopita rest for at least 20 minutes before cutting. It should be warm, not scorching, so the cheese settles and the slices lift cleanly. Serve it with olives, tomato in season, or just a glass of chilled white wine.

Chef Tips

• •If you find real tyrovolia Mykonou, use it. It is soft and tangy, and it makes the pie taste like Mykonos rather than a generic cheese pita. Fresh mizithra with feta is the honest substitute.
• •Country-style phyllo is better here than very thin pastry phyllo. The filling is moist and generous, so it needs sheets with a little strength.
• •Kremmydopita is good warm and also at room temperature. That is why it belongs on a picnic table, a name-day buffet, or the corner of the kitchen counter where people keep cutting one more small piece.

Advance Preparation

• •Cook the onion filling up to 1 day ahead, cool it completely, and refrigerate it covered. Stir in the eggs only before assembling.
• •Assemble the pie up to 4 hours ahead and keep it chilled, loosely covered. Bake it straight from the refrigerator, adding 5 minutes if needed.
• •Leftover kremmydopita keeps for 3 days in the refrigerator. Rewarm it in a moderate oven so the phyllo crisps again.

Frequently Asked Questions

Nutrition Information

1 serving (about 220g)