Create this sweet and savory crowd-pleasing cheese pie whenever inspiration strikes. Everyone will love it!
Serves: 1 baking dish 25×35 cm Prep. time: 20′ Cooks in: 55′ Ready in: 1:15′
1/5 cup extra-virgin olive oil
1 tbsp butter
3 large red onions, sliced
1 large leek, finely chopped
1 bunch spring onions, finely chopped
1 bunch parsley, finely chopped
1 small bunch dill, finely chopped
2 sheets puff pastry
250 g anthotyro cheese, crumbled or other fresh white cheese
250 g feta cheese, crumbled
2 eggs + 1 egg white beaten
For the egg wash
1 egg yolk whizzed with a little water
In a large frying pan heat oil and butter on medium heat and cook all onions and leek until tender for 2 minutes. Season with a pinch of salt.
Remove pan from heat and stir in parsley and dill. Stir in all cheese and egg. Allow stuffing to cool.
Preheat oven at 180οC/fan. Brush your baking tin (25×35 cm) and line the first puff pastry sheet, allowing to cover both bottom and sides of the pan. Spread stuffing evenly and cover with the second pastry sheet. Run the edges of the pastry with a wet finger and pinch the edges of both sheets to seal the filling.
Make 2-3 holes on the surface using a skewer, brush with egg wash and bake for 50-55 minutes or until pastry is nicely colored. Serve warm.
Και η συνταγή στα ελληνικά: Τυρόπιτα με κρεμμύδια και μυρωδικά