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Krommydopita (Onion Pie) of Mykonos

Servings: 
10/20 people
Time: 
30m · 60m

The Mykonian onion pie is a special dish, which combines the onion together with local cheese of Mykonos t'rovolia ( tyrovolia )

It's about my proposal for a surprisingly delicious pie stuffed with onions, cheese full of chard and dill aromas. The recipe that I have years from both my Mykonian grandmothers and I make it whenever I save some t'rovolia from Mykonos as my family goes crazy for that. This pie is very healthy and it 's an excellent snack for children in school. Accompanied by a fresh season salad, may become a main course. If you cannot find t'rovolia, you can use any white cheese you like.

Tyrovolia : Soft white cheese with a long history on the island of Mykonos , as it's used in most traditional pies . It is fresh and unsalted.

Ingredients: 

Dough for pastry sheet (fyllo):

500 gr. flour
1 small coffee cup of olive oil
2 tablespoons of vinegar
1 cup of warm water
or

1 package frozen pastry sheet ( kourou or traditional pastry sheet for pies )

For the filling

1 kilo t'rovolia (ricotta cheese, feta cheese or any other white cheese you prefer )
2eggs
1 large dry onion , chopped
5 spring onions , chopped
1 leek , chopped
1 bunch chard (about 250 gr .), clean and chopped
1/2 bunch dill
1/2 tsp. dry mint
a little olive oil
salt-pepper

For the pastry sheet (fyllo)

Put the flour into a small basin and make a small hole with your fingers in the middle. Add in there olive oil, vinegar, salt and water. Mix well the ingredients for the dough until smooth. Divide dough into 2 equal portions and shape into balls (one for each pastry sheet, up and down). Spread the dough and make a pastry sheet using a rolling pin.

If use frozen pastry sheet, divide equally the sheets up and down, spray with oil and fold the edges so as to be closed and not to spill out the filling during baking.

Heat 2 tbsp of olive oil in a skillet and saute chopped onions and leek. Add the chopped chard until wilted . In a bowl, mix cheese with eggs, chopped dill, dry mint, salt and pepper. Add the sauteed onions, leek and chard in the cheese mixture and knead together all the ingredients for the filling up to well combined. Brush baking pan with olive oil. Roll the sheet and spread it all over in the baking pan . Add the filling mixture on the sheet and pour a little olive oil (2-3 tbsp. ). Cover pie with the second pastry sheet on the top. Turn the edges of the bottom sheet and press together with the above to close the ends . Cut gently with a knife in squares and pour some olive oil all over the pie. Bake onion pie in a preheated oven, 200ο C/ 400F for 50 - 60 minutes. Serve either hot or cold. Makes about 24 pieces.

Tip: 

Do not cover pie after baking so that pastry sheet remains crispy

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