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

4 eggs

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


Step 1

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.

Step 2

Mix in a bowl the milk, flour and eggs until you get a uniform batter. Add the onions, mint and salt.

Step 3

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.