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 Karagiozis Onionpie

Photograph shown with the kind permission of the creator John Hios


Preparation Time: 30 min

Waiting Time: 30 min

Cooking Time: 20-30 min



For the pastry:

200 g plain flour

6 tablespoons olive oil

About 1/8 l water

1 egg

Pinch of salt


For the filling:

1 kg onions

2 leeks

1 teaspoon cumin

1 teaspoon dried mint 4 eggs

4 tablespoons olive oil



Mix all ingredients for the pastry and knead a smooth, elastic dogh (approx. 5 minutes). Leave to rest in the fridge for half an hour.

Clean onions and leek and thinly slice them. Sauté in a frying pan with heated olive oil. Sprinkle with cumin and mint. Season with salt. Pour over a glass of water and simmer gently, until all liquid has evaporated. Stir frequently.

Roll out the pastry to a thin sheet to fit in a 28 cm around baking pan tin, with the edges overlapping. Spoon on the filling and evenly spread. Pour over the beaten eggs. Fold overlapping edges inwards.

Bake in a pre-heated oven at 220 degrees C for 45 minutes.

Serve hot or cold with a salad.

This recipe is published in the book "Taste of Greece", Smith publications, ISBN 960-535-320-2, and reproduced with kind permission of author Andrea Mathie

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