AI-generated image
Kremidopita
Kremidopita: Mykonos onion pie with soft cheese, dill and crisp filo
Mykonian grandmothers made kremidopita long before the island filled with beach clubs: a pie of slowly softened onions, tangy fresh cheese, eggs and dill between sheets of filo, baked for name days and family Sundays. The onions go sweet and jammy, the cheese keeps it creamy and sharp, and it is eaten warm or cold with a tomato salad. Feta is usually made with animal rennet, so pick a vegetarian feta if you need to. Common mistake: frying the onions hard and fast; they must sweat gently until soft, or the filling turns bitter and crunchy. Chef's tip: cool the onions completely before mixing in the eggs and cheese, so the filling doesn't start to set before baking.
- Total time
- 100 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the filling
For the pastry
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: Warm 4 tbsp olive oil in a wide pan over a low heat. Add 2 ⅝ lb onions and 1 tsp salt and cook gently, stirring often, for 25 minutes, until very soft, sweet and lightly golden.
25 minStep 2: Tip into a bowl and cool completely.
20 minStep 3: Heat the oven to 350°F (325°F fan). Mix the onions with 9 oz ricotta, 7 oz feta, 3 eggs, ⅔ oz fresh dill and 1 tsp black pepper.
Step 4: Brush a 25 × 30 cm tin with 2 ⅞ oz butter. Lay in half the 16 oz filo pastry, one sheet at a time, brushing each with butter and letting the edges overhang.
Step 5: Spread in the filling. Fold the overhanging edges over it, then cover with the remaining sheets, brushing each with butter. Tuck the edges down the sides.
Step 6: Score the top layers into 8 portions with a sharp knife and sprinkle with a few drops of water to stop the filo curling.
Step 7: Bake for 50–55 minutes, until deep golden and crisp and the filling is set when you press the centre.
55 minStep 8: Rest for 15 minutes, then cut along the scored lines.
15 min
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 13 g
- Carbs
- 38 g
- Fat
- 23 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kremidopita take?
- About 100 minutes in total: 40 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of feta?
- Goat's cheese or ricotta salata, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian