Mykonos onion-cheese pie (Kremmydopita)

"This is one of the most traditional and oldest recipes from the island of Mykonos, and one of the Aegean’s most delicious savory pies!"

The kremmidopita made by Eirini Zouganelli on Mykonos Credit: My Greek Table

• serves

  8

• prep

  20 minutes

• cook

  1 hour

• difficulty

  Mid

Ingredients

Dough

• 1 glass (200 ml) water
• ½ glass (100 ml), extra virgin Greek olive oil
• ½ glass (100 ml) red wine vinegar
• 1 shot glass Greek raki, tsipouro or ouzo
• 1 tsp salt
• 6-7 cups plain (all purpose) flour

 

Filling

• 3 cups Mykonos tyrovolia cheese (or mashed feta if you need to substitute)
• 1 bunch dill, snipped
• 12 spring onions, trimmed and chopped
• Salt and pepper to taste
• 1 large egg

Resting time: about 1 hour.

Instructions

1. For the dough: Place all the liquid in a large mixing bowl.  Add the flour in one-cup increments, adding enough to form a dough mass. Knead until smooth and until the sides of the bowl are clean. Set aside covered with a kitchen towel to rest (about one hour). 
2. For the filling: Mix all the ingredients for the filling together in a large bowl. Set aside.
3. Have a 38 cm (15 inch) round deep pizza pan oiled and ready. When the dough has rested and is soft and ready, divide into two balls, one little larger than the other. Roll out the larger ball on a lightly floured surface into a large circle about 45-46 cm (18 inches) in diameter. Place the dough inside the oiled pan and leave the edges to hang over the perimeter.
4. Spread the filling over the surface of the dough. Roll out the next ball to a slightly smaller circle than the first and place it on top. Bring the overhanging sides over the top to cover and seal all around. Using a sharp paring knife, cut into serving pieces.
5. Bake in a hot, preheated oven at 180°C (350°F) for about 1 hour to 1 hour 10 minutes. Remove, cool, and serve.

Note

• Tyrovolia is a soft white Mykonos cheese often used there for traditional pies such as this one, which Diane made with local cook Eirini Zouganelli during a visit to the island in My Greek Table.  You can use a soft feta as a substitute.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.