Onion Pie with Tomatoes and Walnuts
- 2/3 cup extra virgin Greek olive oil
- 5 large onions cut into large pieces
- 4 medium firm, ripe tomatoes, grated
- Salt and freshly ground black pepper
- 1 ½ cup walnuts coarsely chopped
- Commercial phyllo pastry at room temperature
Heat 1/3 cup olive oil in a large saucepan over medium heat and sauté the onions, stirring until wilted and translucent, for about 7-8 minutes.
Add the tomatoes and simmer until all liquids are absorbed. Add salt and pepper and mix in the walnuts.
Preheat oven to 375F / 190 C. Lightly oil an ovenproof dish.
Layer 4-6 phyllo sheets on the bottom of the pan, letting the edges push up the sides of the pan. Lightly brush each sheet with oil. Spread the filling evenly on the sheets, leaving a border of around 2.5 cm. around the pan. Top with 4-5 more phyllo sheets, brushing each with oil as well.
Bake the pie for about 45 minutes, until golden brown. Remove from the oven, let cool inside the pan, and serve.
Love savory pies and phyllo specialties? Sign up for my online class “Fearless Phyllo – Homemade!” to learn the secrets of making great, easy pies at home!
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online class “Baked Vegetable Classics!”
You can use half of the ingredients and bake the cake in a10-inch / 23-cm round pan.