Kremmydopita Mykonou (Mykonian Onion Pie)

Kremmydopita Mykonou is Mykonos in a pan: onions, green spring onions, dill, and the island's sharp fresh tyrovolia folded into phyllo and baked until the top goes crisp and gold. The region is the dish's surname here. This isn't just any onion pie with cheese. It belongs to the Cyclades, where a few strong ingredients have always had to carry the table.

The filling must begin in the pan, not in the bowl. Cook the onions slowly until their sharpness collapses into sweetness, then let them cool before they meet the cheese and eggs. That is the whole trick. If you rush it, the pie tastes raw and hot in the throat. If you give it the time, it becomes gentle, salty, green, and full.

Tyrovolia is the old Mykonian cheese for this pie, soft, fresh, and tangy. If you can't find it, use fresh mizithra with a little feta for salt, but know what you are replacing. Λίγα και καλά: good onions, good cheese, good olive oil, and patience. I don't invent it. I find it, I test it, I write it down.