Mykonos Onion Pie with Traditional Phyllo
A traditional Mykonian onion pie with rustic phyllo, creamy cheese, fresh herbs, and a touch of sesame. Every bite is a taste of Aegean gastronomy.
- Prep10 min
- Cook1h
- Total1h 10m
- DifficultyMedium
- Servings14
This pie comes from the island of Mykonos, where local cheese-making and livestock farming shape the cuisine. The filling combines creamy tyrovolia (or fresh myzithra) with tender spring onions, dried onions, and a generous handful of fresh herbs like dill, mint, and fennel.
The phyllo is rustic and thick, brushed with olive oil and sprinkled with sesame. The pie is baked until golden and crispy, then left to rest so the phyllo stays crunchy. It’s a perfect main dish or a hearty snack, served warm or at room temperature.
Ingredients
Servings
For the phyllo
For the filling
Converted amounts are rounded.
Method
- Preheat the oven to 350°F (top and bottom heating). Lightly oil a shallow 40 cm pie dish.
- In a large bowl, mash the tyrovolia (or cheese mix) with a fork. Add the finely chopped spring onions (including the green parts) and the finely chopped dried onions.
- Add the chopped herbs (dill, mint, fennel), salt, pepper, and the broken angel hair pasta. Mix well.
- In a small bowl, beat the eggs with 1/3 cup olive oil. Pour this mixture over the cheese mixture and stir until well combined.
- Lay 3 phyllo sheets radially in the oiled dish, brushing each with olive oil. Spread the filling evenly over the phyllo. Fold the overhanging edges over the filling.
- Cover the pie with the remaining 3 phyllo sheets, crumpling them slightly and brushing with olive oil between layers. Prick the entire surface with a fork and score lightly.
- Drizzle the remaining olive oil and a little water over the top. Sprinkle with sesame seeds if desired.
- Bake for about 1 hour, until golden brown on top and bottom. For extra crispiness, bake only on the bottom heat for the last 20 minutes.
- Let the pie rest for 15 minutes before serving. This allows the phyllo to stay crunchy.
💡 Tips
- If using ready-made phyllo, choose thick rustic sheets for best results.
- The pie can be served warm or at room temperature.
- For a vegetarian version, omit the eggs and add a little more olive oil.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου