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Onion Pie with Tomatoes and Walnuts

Everyone loves a good pie. This one is full of healthy vegetables, crispy nuts, and flavored, traditional Greek olive oil! Enjoy!
Course dinner, Lunch, meze, pie, starter
Cuisine Greek, Greek cuisine, Mediterranean diet
Keyword Diane Kochilas, Greek pe, Greek recipes, onion pie, phyllo pastry, plum tomatoes, seasonal vegetables, walnuts
PREP TIME 15 minutes
COOK TIME 1 hour


  • 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


  1. 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.
  2. Add the tomatoes and simmer until all liquids are absorbed. Add salt and pepper and mix in the walnuts.
  3. Preheat oven to 375F / 190 C. Lightly oil an ovenproof dish.
  4. 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.
  5. Bake the pie for about 45 minutes, until golden brown. Remove from the oven, let cool inside the pan, and serve.


You can use half of the ingredients and bake the cake in a10-inch / 23-cm round pan.