Onion Pie

June 2, 2015

30 min or less active, main, side, spring, winter

Information

Servings: 12
Time: About 25 minutes active; up to 90 minutes total
Price: About $12.25 total; $1.03 per serving
Nutrition (per serving):
Calories: 260.1
Protein: 9.9g
Fat: 12.7g
Saturated fat: 4.7g
Carbohydrates: 26.8g
Fiber: 1.3g
Sodium: 364.1mg
Cholesterol: 90.4mg
High In:
Good Source:
Low In:

Ingredients

• 3 Tbsp EVOO, divided
• 3 large onions, sliced/julienned
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh oregano
• 4 oz feta
• 8 oz farmer's cheese or ricotta
• 1 1/1 oz parmesan, grated, divided
• 1/4 cup chopped fresh parsley
• 4 eggs, beaten
• 1/2 tsp black pepper
• 1/4 tsp fresh ground nutmeg
• 16 oz phyllo dough

Preparation

1. Preheat oven to 350 degrees F.
2. Heat 1 Tbsp EVOO in a large skillet over medium heat. Add the onions, dill and oregano and cook until the onions are softened and translucent, about 10 minutes. Remove from heat and let cool slightly.
3. Mix feta, ricotta, 1 oz parmesan, parsley, eggs, black pepper and nutmeg in a large bowl. Add the onions and mix well.
4. In a 9 x 13 casserole dish coated with cooking spray, lay out half of the phyllo sheets. Brush with 1 Tbsp EVOO and then spread the onion/egg mixture evenly over top. Lay the remaining phyllo over top and brush with remaining 1 Tbsp EVOO. Sprinkle with remaining 1/2 oz grated parmesan.
5. Bake for 45 minutes and then let sit 10-15 minutes before slicing.