- Yield: 8 to 10 Servings
- 12 tablespoons Greek extra virgin olive oil
- 8 large red onions, coarsely chopped (about 8 cups)
- 1 cup crumbled goat cheese or goat’s milk feta cheese (optional)
- Pinch of freshly grated nutmeg
- Sea salt and freshly ground black pepper
- Basic Homemade Phyllo Dough, at room temperature
- Flour or cornstarch, for rolling out the phyllo dough
How to Make It
- In a wide pot, heat 4 tablespoons of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until they wilt and start to turn golden, about 30 minutes. Remove and set aside to cool slightly. Transfer to a bowl. Mix in the cheese (if using), nutmeg, and salt and pepper.
- Position a rack in the center of the oven and preheat to 375°F (190°C). Lightly oil a 15-inch (39.5 cm) round pan or a rectangular roasting pan or rimmed baking sheet (16 × 12 inches [40 × 30 cm]).
- Divide the phyllo dough into 4 equal-size balls. On a lightly floured surface, roll out the first dough ball, using the shape of your pan as the guide. For round pans, roll out to a circle about 18 inches in diameter; for rectangular pans roll out to a rectangle about 3 inches larger than the perimeter of the pan. Place the dough inside, leaving about 2 inches (5 cm) hanging over the edge. Brush with 2 tablespoons of olive oil. Repeat with the second piece of dough. Brush that, too, with olive oil.
- Spread the filling evenly in the pan, over the second layer of phyllo. Repeat the rolling process for the third sheet, placing it over the filling, and pressing down gently. Brush generously with olive oil.
- Finally, roll out the last piece of dough to a slightly smaller piece and place it over the surface of the pie. Join and fold in the bottom and top overhanging dough, rolling it decoratively around the perimeter of the pan to form a pretty rim. Brush the top of the pie generously with olive oil and score into serving pieces, taking care to not draw the knife all the way through to the bottom of the pan.
- Bake until the pastry is golden and crisp and the pie pulls away from the edges of the pan, 40 to 50 minutes. Remove, cool in the pan, and serve.