Mykonian Onion Pie

If you are a long time follower of Pesky Recipes, you’ll know how much I love Greece and Greek food. Each Greek island has it’s own regional dishes, and this one is from Mykonos.

Mykonos is a strange place. It’s quite barren, thanks to the hot temperatures and strong winds, so isn’t green and lush like most of the other Greek islands. Despite this, it’s somehow become a trendy place to holiday for the rich and beautiful, so it’s full of high-end beach clubs, expensive cocktail bars and restaurants that sell dishes from all around the world and feature ‘foam’ and ‘hints of the sea’. My husband and I were determined to find a slice of traditional, authentic Greek Mykonos though, when we visited last year. So we walked inland, to the nearest village where we found a wealth of local tavernas selling local food and drink. We were in heaven. The 40min uphill walk was worth it!

Mykonian Onion Pie was one of the traditional dishes we tried, and I fell in love with it. It’s hearty, filling but somehow light at the same time and tasted amazing. I immediately started trying to recreate the recipe when I got home, and I think I’m pretty close to the original with this one.

Feel free to make your own puff pastry, of course, but I’ve used a sheet of shop-bought to save time and effort. The pie filling is very easy to make and served with a simple salad and a glass of white wine, I think it would make a lovely lunch to serve your mum this Mother’s Day.

Ready in 50mins (10mins prep, 10mins on the hob, 30mins bake) – Serves 8.

Ingredients:

• 1 large onion, diced
• 1 leek, diced (See my tips on Leek Prep here)
• 2 tablespoons of olive oil
• 400g of feta cheese
• 400g of mature cheddar cheese, grated
• 2 tablespoons of milk, plus enough for an egg wash
• A good pinch of basil
• A good pinch of oregano
• A good pinch of parsley
• A good pinch of black pepper
• 1 pack of puff pastry

Method:

• Put a pan over a medium heat on the hob and add the onion, leek and oil.
• Fry off for 5mins, or until the onion and leeks have softened.

• Add the feta, cheddar, milk, herbs and black pepper.
• Mix well, and once the cheese had melted, take it off the heat.

• Preheat your oven to 180c / 160c fan / gas mark 4.
• Grease a square cake tin or pie dish with butter, Frylight, or something similar.
• Roll 2 thirds of your puff pastry out on a lightly floured surface, making sure it’s large enough to cover the base of your tin and up the sides.
• Place your pastry into the cake tin, pressing it into the corners and edges.

• Pour your cheese and onion mix into the pastry and spread out evenly.

• Roll out the rest of your pastry, making sure it’s large enough to work as a lid to your pie.
• Place it on top and crimp the edges to seal it to the pastry sides.
• Cut a couple of steam vents in the top of the pastry. Egg wash with the rest of the milk.

• Bake for 30mins. Or until the pastry is crisp and golden

If you liked this recipe, you may also like:

Veggie Steak and Ale Pie

Jackfruit Tikka Pies

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