Onion, Potato and Feta Pie

Serves6 Servings
Onion, Potato and Feta Pie

Ingredients

4 brown onions, sliced
375 g (1 packet) of defrosted frozen filo pastry (you will need roughly 7 sheets for this recipe)
5 eggs
2 dutch cream potatoes peeled and boiled whole, cooled and diced into 1cm cubes
50 g cheddar cheese grated
125 g Greek style feta cheese crumbled
2 tsp dry oregano plus extra for garnish
250 g melted butter
Flakey salt and pepper

Method

1

In a heavy based pan add 50g of butter and cook the sliced onions gently at a low heat for 40 mins. Stir regularly until soft and caramelised. Once cooked set to the side to cool.

2

Preheat the oven to 200°C.

3

Lay a 50cm strip of greaseproof paper out on a clean work surface, scrunch it up then flatten out again. Brush the paper lightly with melted butter. Lay 1 sheet of filo pastry onto the buttered grease proof paper and brush gently with melted butter.

4

Repeat this process until you have 5 layers. Rotate each sheet by 25 degrees to create a star pattern. It does not matter if you overlap the paper as the edges will be folded in.

5

Whisk eggs and add cheddar, feta cheese, caramelised onions and dry oregano. Mix together and gently fold through the potato seasoning with salt and pepper to taste.

6

Slide the greaseproof and filo into a 30cm frying pan so that the edges spill over. Push down into the sides of the pan.

7

Pour the filling mix into the pan and gently scrunch over the edges of filo towards the centre to start to almost enclose it like a pie. This does not need to be perfect and flat as the ruffled pastry will go really nice and crispy in the oven.

8

Brush the surface with melted butter and sprinkle with some flakey sea salt and a little more oregano over the top. You can also trim away any excess paper.

9

Place the pan over a high heat for 2 minutes to cook the bottom of the pastry.

10

Transfer to the oven and bake for 25-30 mins or until golden brown and the filling has set.

11

Remove from the oven and allow to cool for 10 mins before slicing.

Tip: Try and work quickly with the filo sheets as they can dry out quite fast.

Ingredients

 4 brown onions, sliced
 375 g (1 packet) of defrosted frozen filo pastry (you will need roughly 7 sheets for this recipe)
 5 eggs
 2 dutch cream potatoes peeled and boiled whole, cooled and diced into 1cm cubes
 50 g cheddar cheese grated
 125 g Greek style feta cheese crumbled
 2 tsp dry oregano plus extra for garnish
 250 g melted butter
 Flakey salt and pepper

Directions

1

In a heavy based pan add 50g of butter and cook the sliced onions gently at a low heat for 40 mins. Stir regularly until soft and caramelised. Once cooked set to the side to cool.

2

Preheat the oven to 200°C.

3

Lay a 50cm strip of greaseproof paper out on a clean work surface, scrunch it up then flatten out again. Brush the paper lightly with melted butter. Lay 1 sheet of filo pastry onto the buttered grease proof paper and brush gently with melted butter.

4

Repeat this process until you have 5 layers. Rotate each sheet by 25 degrees to create a star pattern. It does not matter if you overlap the paper as the edges will be folded in.

5

Whisk eggs and add cheddar, feta cheese, caramelised onions and dry oregano. Mix together and gently fold through the potato seasoning with salt and pepper to taste.

6

Slide the greaseproof and filo into a 30cm frying pan so that the edges spill over. Push down into the sides of the pan.

7

Pour the filling mix into the pan and gently scrunch over the edges of filo towards the centre to start to almost enclose it like a pie. This does not need to be perfect and flat as the ruffled pastry will go really nice and crispy in the oven.

8

Brush the surface with melted butter and sprinkle with some flakey sea salt and a little more oregano over the top. You can also trim away any excess paper.

9

Place the pan over a high heat for 2 minutes to cook the bottom of the pastry.

10

Transfer to the oven and bake for 25-30 mins or until golden brown and the filling has set.

11

Remove from the oven and allow to cool for 10 mins before slicing.

Tip: Try and work quickly with the filo sheets as they can dry out quite fast.
Onion, Potato and Feta Pie

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