Open onion pie Recipe

open onion pie

An open onion pie can be enjoyed when fasting or not and is an absolute favourite for young and old. Olive Magazine gives us a fantastic recipe.

Materials for 8-9 servings

For the puff pastry

  • 180 gr. strong flour
  • 20 ml i.p. olive oil
  • 70 ml of water
  • 1 tsp. Sweet red wine vinegar
  • ½ tsp. Sweet salt
  • Feel for the opening of the leaves

For the filling

  • 1 kilo of onions cut into rings
  • four tsp. soup n.p. olive oil
  • 2 tsp. soup spoon balsamic cream
  • one bunch of mint, chopped
  • 1 tsp. sweet dried thyme
  • ½ tsp. sweet dried basil
  • 1/3 tsp. sweet cumin powder
  • ½ tsp. Sweet bukovo hot
  • salt, freshly ground pepper
  • olive oil for greasing the leaves


Step 1 - Dough: Knead all the ingredients for the dough in a large bowl, cover with plastic wrap and let it rest for 1 hour.

Step 2 - Filling: In a large pan, sauté the onions with olive oil, add salt and cook for about 15 minutes on low heat until they caramelise.

Step 3 - Remove and immediately add the balsamic cream, herbs, cumin, salt and pepper. Leave the filling aside and open the leaves.

Step 4 - Divide the dough into two parts, sprinkle the dumplings with enough starch and with the rolling pin, open 2 sheets for a 24 cm pan.

Step 5 - Lay the two leaves on the baking sheet, which we sprinkle with olive oil, leaving their edges sticking out of the baking sheet. Spread the onion filling, close the leaves towards the centre, and leave it open.

Step 6 - Grease the rest of the surface and bake in a well-preheated oven at 180°C, in the low position of the oven for 50-60'. Serve the onion pie with balsamic cream and mint leaves.

open onion pie
onion pie Recipe

READ MORE: Mouthwatering Yiouvetsi Recipe.

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