Onion pie with feta cheese
For the filling
- 1,200 gr. onions, in slices
- 4 tbsp. olive oil and a little more for the pan
- 3 tbsp. chopped parsley (leaves)
- 1½ tbsp. sweet fennel or cumin seed (each with a different taste effect), ground in the spice mill or very well crushed
- salt and pepper
- 300 gr. Feta cheese, crushed
Put the yogurt, oil, salt, pepper and baking powder in a bowl. Mix them and slowly add the flour, while kneading. The dough should not stick to the hands but should be quite malleable and soft. We need to be careful not to add too much flour, because the dough will tighten and will not spread easily, but will also be harder to knead. Divide it into two pieces, one larger than the other, wrap them in cling film and let them rest for about 1 hour.
Put the oil in a large pan or saucepan and, when it heats up a little on a low to medium heat, add the onions and stir for about 15 minutes until they are steamed and start to turn brown without turning black. Season with salt and pepper, adding the fennel seeds (or cumin) before removing from the heat. Add the parsley and when it cools, mix with the feta cheese.
Preheat the oven to 180 ° C. Grease the pan with oil. Place the larger portion of the dough on a well flowered surface, spreading it with the palms of your hands until it covers the bottom and sides of the baking tray. Carefully lift it with the rolling pin and place it in the tray. Spread the filling evenly on top then spread the smallest piece of dough until it matches exactly the size of the tray. Place it over the filling. Roll the dough showing from the sides of the tray inwards, over the edges of the top sheet to create the crust. Press the edges with a fork so they stick then pierce the surface in 5-6 places. Afterwards place the pie on the bottom of the oven and bake for about 1 hour or until the dough is browned on both sides (to see if it has been baked on the bottom, lift it up a bit with a spatula; if it is still undercooked, reduce the heat and continue baking for a while longer).