A traditional favorite of the island of Mykonos, Greece, onion pie is a savory, cheese treat that is great as a main course or an appetizer.
4 cups of all-purpose flour
1/2 cup of olive oil
1/4 tsp salt
2 Tsp of warm water
3 large onions
1 bunch of dill
24 oz tyravolia cheese (feta may be substituted if you can’t find tyravolia)
Pinch of salt
Pinch of pepper
Butter for greasing the pan
Preparation Time: Active 45 minutes; Total 2 hours 15 minutes
Mix the first 4 ingredients in a bowl until thoroughly combined. Add the warm water and knead into a smooth dough. Cover the dough in plastic wrap and allow to rest for 30 minutes.
Preheat oven to 375°.
While the dough rests, grate the onions with a box grater. Combine the onions with the dill, cheese, salt, and pepper and mix well.
On a floured surface, cut the dough into 2 pieces with a slightly larger piece for the base crust. Roll each piece out to 1-inch thickness. Grease an 11×7 baking dish with butter and then press the base dough into it. Spoon the filling mixture in and press it to distribute it evenly across the dough, leave a little space at the edges. Place the top crust on top and fold into the bottom crust around the edges, pressing it to seal.
Brush the top of the pie with olive oil and then score with a knife to form large square pieces. Bake for 1 hour until golden brown.