Traditionally made in Mykonos island, this pie combines onions and a local fresh, unsalted cheese called tirovolia! No worries! Use any other fresh unsalted cheese made from cow’s milk instead…
Serves: 6-8 Preparation time: 20′ Cooks in: 60′ Ready in: 1:20′
For the homemade phyllo:
350g all-purpose flour
3 tbsp extra virgin olive oil
½ – ¾ cup warm water
1 tsp salt
For the filling:
1 kg fresh unsalted cheese made from cow milk
1 large red onion, grated
5-6 spring onions, finely chopped
1/3 cup extra-virgin olive oil
½ cup dill, finely chopped
salt, freshly ground black pepper
Preheat the oven to 180C/350F/Gas 4. Attach the dough hook to heavy duty stand mixer.
For the phyllo pastry: Place flour and salt in your stand mixer bowl and combine. Add olive oil and gradually water and start kneading to create a soft smooth semi-sticky dough (kneading should take about 8 minutes). Put dough onto lightly floured working space, form a ball and place into a sealable plastic bag. Chill in the fridge for 1 hour before using or use straightaway.
For the filling: Mix all ingredients in a bowl using a fork. Cut pastry in 2 pieces, one bigger than the other, roll the larger one out in a rectangle shape and line a greased tin with the larger phyllo, leaving any excess pastry overhanging the edge. Cover the base of the pie with the filling and spread evenly. Roll out the second phyllo pastry to make a lid for the pie. Brush the edges of the pastry case with milk to seal the pastry lid upon it, while also pressing the edges together lightly before trimming off any excess overhang. Prick with a fork and brush the pie with olive oil.
Place the pie into the oven and bake for 1 hour or until golden-brown. Remove from the oven and leave for a good 10-15 minutes before cutting into generous squares. Serve warm or at room temperature.
Photo George Drakopoulos – Food Styling Elena Jeffrey