Feta & Onion Pie
An Original Recipe by Lorraine Elliott, adapted from Valentina
Preparation time: 30 minutes plus 1 hour resting time for dough
Cooking time: 35 minutes
- 2 cups plain flour
- 1 egg, beaten
- 1/3 cup olive oil
- 1/2 cup water
-
1/2 teaspoon salt
-
1/4 cup olive oil for frying
- 7 onions, peeled and sliced
- 4 cloves garlic, peeled and sliced
- 2 sprigs thyme or dill
- 1 tablespoon sugar
- 200g/7ozs. block feta
- Egg wash
Step 1 - Make the pastry. Mix the flour, egg and olive oil together and use just enough water to make a cohesive dough (you may not need all the water). Wrap and put aside to rest for 1 hour.
Step 2 - Meanwhile heat half of the oil in a large frypan on medium high heat. Add onions, garlic and herbs and turn heat down to medium and caramelise them slowly-it will take around 20-30 minutes and add more oil when needed. Add sugar to taste. Crumble feta in and add salt and pepper. Cool completely.
Step 3 - Preheat oven to 190C/374F. Line a 20cm/8inch spring form pan on the base and sides and take 3/4 of the dough and roll it out to fit making it go 4cms up the side of the tin. Fill with the onion mixture and then roll out the remaining 1/4 dough to make a lattice pattern. Brush with egg wash and decorate with extra herbs. Bake for 35 minutes or until pastry on top is golden.