Name: Kremidopita
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 5 large onions, thinly sliced; 3 tbsp extra virgin olive oil; 30 g unsalted butter; 200 g feta, crumbled; 150 g graviera or another firm Greek cheese, grated; 3 large eggs; 160 g Greek yogurt; 2 tbsp chopped parsley; 1 tbsp chopped dill; 1 tsp fresh thyme leaves; 1/2 tsp dried oregano; Salt, black pepper and a pinch of nutmeg; 12 sheets filo pastry; 175 g unsalted butter, melted; 1 egg yolk mixed with 1 tbsp milk, for glazing; Sesame seeds, optional

About Kremidopita

Kremidopita turns slowly cooked onions into the centrepiece of a crisp Greek filo pie. Their sweetness is balanced by feta, graviera, yogurt, eggs and fresh herbs, giving a soft savoury filling beneath golden pastry.

Ingredients

For the filling

5 large onions, thinly sliced
3 tbsp extra virgin olive oil
30 g unsalted butter
200 g feta, crumbled
150 g graviera or another firm Greek cheese, grated
3 large eggs
160 g Greek yogurt
2 tbsp chopped parsley
1 tbsp chopped dill
1 tsp fresh thyme leaves
1/2 tsp dried oregano
Salt, black pepper and a pinch of nutmeg

For the pastry

12 sheets filo pastry
175 g unsalted butter, melted
1 egg yolk mixed with 1 tbsp milk, for glazing
Sesame seeds, optional

Method

Cook the onions slowly in the olive oil and butter until very soft, sweet and lightly golden. Allow them to cool.
Mix the onions with feta, graviera, eggs, yogurt, herbs, pepper and nutmeg. Taste before adding much salt because the cheeses are salty.
Heat the oven to 180°C and butter a large baking dish.
Layer half the filo sheets in the dish, brushing each lightly with melted butter.
Spread the onion mixture evenly over the pastry.
Add the remaining filo sheets, brushing each layer with butter. Tuck the edges neatly around the filling.
Brush the top with egg yolk and milk and sprinkle with sesame if using.
Bake for 45 to 55 minutes until crisp and deeply golden.
Rest for 15 minutes before cutting so the filling can set.

A closer look

Plan your visit

Recipe tips

Cook the onions patiently; the slow cooking creates the flavour of the pie.
Let the onions cool before mixing with the eggs.
Keep filo covered while you work because it dries out quickly.
Resting the baked pie makes neater slices and keeps the filling from spilling out.

What to serve with it

Serve warm or at room temperature with a tomato salad, leafy greens or a selection of olives and other meze.

The story behind the dish

Greek savoury pies make excellent use of seasonal vegetables, herbs and local cheeses. Kremidopita is an onion-based example in which humble ingredients are transformed by slow cooking and crisp filo.

Where to try it in Corfu

Onion pie is more likely to appear in bakeries and traditional pie shops than on every restaurant menu. Look alongside spanakopita and tyropita, or check tavernas that specialise in home-style dishes.