Inspired from Thessaly.
Serves: 1 medium tray Preparation time: 20m Cooks in: 1h.10m Ready in: 1h.30m
1½ kg onions
3½ cups flour for all purpose
3 cups milk
½ cup olive oil
½ tsp. teaspoon cinnamon powder
½ tsp. fresh ground allspice
1 bunch mint, chopped
2 tsp. sour butter, cubed
olive oil for the pan
salt and pepper
Preheat the oven to 180ºC. Heat the olive oil in a nonstick skillet over high heat and sauté the onions. Add the salt, pepper, cinnamon and allspice. Frequently stir until tender, to reduce volume to 1/3 and gain a caramel brown color.
Mix in a bowl the milk, flour and eggs until you get a uniform batter. Add the onions, mint and salt.
Grease a baking dish and spread the batter and then share the butter on the surface. Bake the pie in the oven for about 1 hour. Serve hot or cold.
Tip: Instead of mint you can use chopped parsley.