The most beautiful onion pie in a pan

WHAT?

2-3 small onions roughly chopped

2 garlic cloves

Paprika

Sugar

Chilli

Bunch of chopped chervil

150g. Feta

50g. Softer cheese @katikidomokou

2-3 heaped tablespoons plain flour

150-200ml. Tepid water

Nutmeg grated

Seeds for topping For the filo

150g. Plain flour

Salt

1 teaspoon red wine vinegar

1 teaspoon extra virgin olive oil @ladi_biosas

Approximately 60-80ml. Water

HOW TO? 1️⃣Start with the filo. In a bowl, add the flour. Make a hole in the centre and start adding the salt, vinegar and olive oil. Knead and see how much water it will take. The final pastry should be elastic and doesn’t stick. Leave to rest for at least an hour.

2️⃣Sauté the onion and garlic in olive oil for two minutes in medium heat. Add chilli, sugar and paprika. Mix well. Add the flour and with quick movements, so it doesn’t create flour balls, add the water. We want a creamy result. Turn off the heat. 3️⃣In the sauce, add the cheeses and mix. Add the chervil and the spices. 4️⃣Let the mix cool. Start rolling thin filos. It will make approximately four filos. Separate the pastry to four and start rolling thin sheets, making sure they’ve got flour. 5️⃣In a greased pan add the first filo. Brush with olive oil. Add the second filo. Each filo overhangs the edges, so the top and the bottom filos connect.

6️⃣Add the creamy filling and spread to go everywhere. 7️⃣Lay the third filo and brush with olive oil and lay the fourth and do the same. Connect the edges to close the pita, add seeds on the top and score it to pieces.

8️⃣Fry until brown and turn the other side.