Kremidopita (Onion Pie)

Kremidopita (Onion Pie)


Vikki’s Dakos Salad
This luscious Kremidopita is a treasured family recipe from the family of Ladi Biosas hailing from mountainous Messenia in the Peloponnese! You can get Ladi Biosas online from the Grecian Purveyor.

If you use my affiliate link I will receive a small percentage of the sale, which will allow me to continue sharing these types of recipes. With thanks, Christine https://grecianpurveyor.com/?ref=2sk9…

Kremidopita (Onion Pie)

Luscious carmelised purple onions with the added zing of orange zest and carob molasses encased in crisp and flakey fillo pastry.

Course dinner, lunch, Main Course
Cuisine Greek
Keyword kremidopita, onion pie, pie
Servings 8

Ingredients

  • 1 ½ kg purple onions, cut in thin slices
  • 200 ml Ladi Biosas EVOO (50ml for filling and 150ml for basting)
  • Zest from one orange
  • 3 tsp salt
  • 2 tsp cracked black pepper
  • 2-3 tbsp carob molasses
  • 2 tbsp fresh thyme leaves
  • 3 tbsp Agrumato Orange Organic EVOO from Ladi Biosas
  • 300-350 g feta cheese, cubed
  • 375 g Antoniou thick-style fillo pastry
  • 4 tbsp sesame seeds

Instructions

Preparing the filling

  1. Place a pot on high heat and add 50ml of Ladi Biosas EVOO

  2. Add the onions to the pot and cook them on medium-high for 15-20 minutes, till they reduce

  3. Add the orange zest, salt, pepper, carob molasses, thyme and sauté for 15 minutes on medium heat to reduce further and caramelize

  4. Add the feta cheese and stir through

  5. Turn off the heat and add the Agrumato Orange EVOO

Preparing the kremidopita

  1. Baste the base of a rectangular pan – 25cm x 35cm – with EVOO

  2. Baste 8 fillo sheets with EVOO and lay them in the pan on top of each other - the sheets are laid down in the same orientation as the pan

  3. Add the filling and spread evenly across the pan

  4. Fold any fillo edges onto the filling and baste these folded edges with EVOO too

  5. Baste 4 fillo sheets with EVOO and lay them in the pan on top of each other - the sheets are laid down in the same orientation as the pan

  6. Using the basting brush, gently push the edges of the upper fillo sheets between the pan and the pie

  7. Score the top of the pita with a knife to define the pita pieces (I created 8 pieces)

  8. Sprinkle generously with sesame seeds

Baking the kremidopita

  1. Bake in an oven preheated to 180°C fan-forced for at least 1 hour, until the fillo is a deep golden-brown hue

Serving the kremidopita

  1. Allow the kremidopita to cool for 30 minutes before serving. Enjoy with a lovely green salad!

  2. Kali Orexi!

Key Points

  1. You can use home-made fillo too for this pita and give it a more rustic vibe

Recipe Video