Greek Onion Pie (Kremmydopita)
Kremmydopita is a traditional Greek savory pie made with sweet onions, fresh herbs, and cheese, baked in buttery layers of phyllo dough. It’s humble yet flavorful — perfect as a side dish, appetizer, or even a vegetarian main course when paired with salad or soup.
Time Required
Prep Time: 30 minutes
Cook Time: 45 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 8 slices
Ingredients
For the Filling
4 tbsp olive oil
5 large yellow or sweet onions, thinly sliced
2 leeks (white and light green parts), cleaned and sliced (optional but traditional)
3 green onions, chopped
1 tsp salt
Freshly ground black pepper
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tbsp fresh mint, chopped (or 1 tsp dried)
1 tbsp chopped parsley
½ tsp dried oregano (optional)
3 large eggs
1 cup crumbled feta cheese
½ cup ricotta or Greek anthotyro cheese (optional for creaminess)
For the Crust
10–12 sheets of phyllo dough, thawed
½ cup olive oil
Instructions
1. Prepare the Filling
1. Heat olive oil in a large skillet over medium-low heat.
2. Add sliced onions and leeks. Cook slowly for 20–25 minutes, stirring often, until golden and caramelized.
3. Add green onions, salt, pepper, and herbs. Cook for another 3 minutes.
4. Remove from heat and let cool slightly.
5. In a bowl, whisk eggs. Add cheeses and cooled onion mixture. Mix well.
2. Assemble the Pie
1. Preheat oven to 375°F (190°C).
2. Brush a 9×13-inch baking dish (or round 12-inch pan) with oil or butter.
3. Lay down 6 phyllo sheets, one at a time, brushing each layer with oil. Let edges hang over the sides.
4. Pour in the onion-cheese filling and spread evenly.
5. Fold overhanging phyllo over the filling, brushing with more oil.
6. Top with remaining phylloquinone sheets, brushing each layer. Tuck edges in neatly.
7. Score the top layers lightly with a sharp knife into squares or diamonds to make cutting easier after baking.
3. Bake
1. Bake for 40–45 minutes, until golden brown and crispy.
2. Let cool for at least 10 minutes before slicing and serving.
Notes
- You can use only yellow onions, but a mix of leeks and scallions adds depth.
- Feta is traditional, but combining it with ricotta or anthotyro gives a creamier filling.
- Letting the onions fully caramelize is key — this builds the sweet-savory richness.
Tips
- Work quickly with phyllo to prevent drying. Keep unused sheets covered with a damp towel.
- Use a serrated knife to cut the pie cleanly without tearing the layers.
- Cool slightly before slicing to help the filling set.
Frequently asked questions FAQs
Q: Can I use puff pastry instead of phyllo?
A: Yes, but it will be heavier and less traditional. Use a single top and bottom layer, and adjust baking time.
Q: Can I make this in advance?
A: Yes. It reheats beautifully and can be made a day ahead. Store covered in the fridge and reheat at 350°F (175°C).
Q: Is it freezer-friendly?
A: Yes! Bake, cool, slice, and freeze. Reheat from frozen at 350°F for 20–25 minutes.
Q: Can I make it vegan?
A: Yes — omit cheese and eggs, add sauteed mushrooms or tofu, and use plant-based butter or olive oil.
Nutritional Information
Calories: 260
Fat: 16g
Saturated Fat: 5g
Cholesterol: 65mg
Sodium: 380mg
Carbohydrates: 22g
Fiber: 2g
Sugars: 5g
Protein: 8g