In Greek: κρεμμυδόπιτα, say: kreh-mee-THOH-pee-tah
Egg, onion, bacon, cream… it almost sounds like a breakfast dish fixed in countries outside of Greece, but this traditional pan pie made with phyllo sheets is all Greek. Serve as an appetizer, at brunch, as a snack, a side, or even a light meal.
The recipe makes about 12-20 pieces, depending on the size of the pieces.
Cook Time: 25 minutes
Total Time: 25 minutes
- 1/2 pound (about 250 gr) of olive oil margarine (or other vegetable margarine)
- 1/3 pound (about 150 gr) of uncooked bacon
- 1 pound (about 1/2 kilo) of onions, thinly sliced
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of freshly ground pepper
- 3 eggs
- 1/2 cup of heavy cream (or milk)
- 1 pound of packaged phyllo sheets, defrosted as per package directions, at room temperature
Using half the margarine, sauté the bacon until crisp. Break apart into small pieces, and add onion, salt, and pepper. Continue to sauté until the onion is translucent and begins to brown, stirring frequently so the onion doesn’t burn.
Remove from heat and transfer to a bowl to cool.
Beat together the eggs and cream and add to the cooled bacon and onion mixture, stirring to combine.
Melt the remaining margarine.
Preheat oven to 350°F (175°C).
Brush the bottom of a baking dish with margarine. (Choose a baking dish based on the size of the sheets of phyllo dough.) Open the phyllo package and use half the sheets for the bottom of the pie, and half for the top:
- Lay one sheet of phyllo in the pan, brushing lightly with margarine, and continue until half are used.
- Spread the onion and bacon filling evenly over the phyllo, and top with remaining sheets, brushing each lightly with margarine.
Score the top of the pie into as many pieces as you want, and bake at 350°F (175°C) for about 25 minutes, until the top is nicely golden.
Allow to cool for a few minutes before cutting all the way through and serving.
Yield: approximately 12 – 20 (depending on the size) pieces of Onion & Bacon Phyllo Pie.