Pita de zeboya (onion pie)

1 servings

Ingredients

Quantity Ingredient
3 tablespoons Corn oil
1 pounds Onion, peeled and coarsely chopped
¼ teaspoon Pepper
¼ pounds Feta cheese, mashed up
¼ cup Bread crumbs
2 larges Eggs, beaten
7 Sheets oil for painting fillo fillo dough

Directions

Fillo sheet are delicate and must be handled with care so that they do not crumble. Dribbling a few drops of oil here and there on the sheets encourages crispness.

1. In 3 tablespoon of corn oil, saute the onions and pepper in a covered pan over low heat for about 20 minutes so the onions will cook down. Stir the mixture now and then. Cool for 15 minutes.

2. Mix in the cheese, bread crumbs, and all but 1 tablespoon of the beaten eggs. Set aside.

3. Oil a heatproof glass or metal baking dish. Take 3 fillo sheets, one at a time, oiling and fitting one after the other on the bottom of the baking dish, and bringing each sheet up around the inside of the dish as though it were a pie crust. Pour the onion/cheese mixture into the dish. Cover with the remaining 4 sheets of fillo, oiling each with a pastry brush as before. Oil the last sheet up to and around the edges. Paint the entire top with the reserved tablespoon of egg.

Bake in a preheated 350 degrees F oven for about 40 minutes, or until the top is crisp and brown. At this stage it is possible to lift up one corner of the pie with a metal spatula to see if the fillo bottom has browned.

Serve warm, cut into slices or squares. Serves 6.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.

[> Be Seeing You -- DPileggi in Houston, Texas From: David Pileggi

Submitted By GAIL SHIPP On 01-22-95

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