Caramelized Onion and Fresh Anthotyro Whole Wheat Pie
Makes 2 small pies
1/2 c (75 g) all purpose flour, plus extra for dusting and rolling
1/2 c (75 g) whole wheat flour
3 tbsp (30 ml) olive oil
3 tbsp (30 ml) raki*
room temperature water, as needed
1 yellow onion, chopped
6 – 7 oz (<190 g) fresh anthotyro*
Olive oil, salt and pepper
Sesame seeds for sprinkling
*Anthotyro has a similar flavor to ricotta but it is more solid. You can replace anthotyro with ricotta strained in a cheese cloth, or you can look for a similar mild farmer’s cheese. Alternatively feta could be used however the flavor will be saltier versus an anthotyro which is creamier.
- Prepare the dough accorinding to the instructions and rolling preparations if you want to do two sheets. This recipe can be done with one sheet for a thicker, more rustic dough, or two thin sheets on each side of the pie.
- Preheat the oven to 350F/180C.
- For the filling, sautee the onions until caramelized. In the saucepan, add a generous dash of olive oil, onions, and a dash of salt and pepper. Start on a high/medium-high heat for a few minutes and then lower the temperature to medium low until the onions caramelize and brown, stirring occasionally. Once cooked, set aside to cool.
- Roll out the dough into circles, four sheets for two pies or eight sheets if you’re double layering.
- In a bowl, mix the cooled onions, anthotyro, salt and pepper. Taste before cooking to be sure it’s flavorful.
- In the center of the dough for each pie, place half the onion and cheese mixture. Place the remaining dough sheets on top and pinch and crimp the edges to close the pie.
- Transfer the pies to a nonstick baking sheet lined with parchment paper brushed with olive oil. Pour some olive oil on top of the pies and gently coat with your hands. Sprinkle with sesame seeds. Bake for ~20 minutes or until the edges of the pie start to brown.