- 6 rustic leaves for pie
- 1 kg of dried onions, cut into thin rings
- 120 g fresh onions, finely chopped
- 200 ml of olive oil
- 140 gr graviera
- 2 eggs
- 250 gr apaki, cut into thin slices
- Salt Pepper
In a non-stick frying pan, slice the apaki for 3-4 minutes, to get a little color. Remove from pan and leave on a platter. In a deep frying pan sauté the onions together with the fresh onions for 10 minutes to soften and evaporate the liquids. Remove from heat and allow to cool for 5 minutes.
Add the onions, apaki, graviera, eggs, salt, pepper and mix well.
Oiling the pan and lay the first three sheets, lubricating each one at a time. Pour the filling and spread it out with our hands, evenly placed. Continue with the remaining three sheets, oiling each one at a time.
Fold the leaves over the edges to close the pie and carve it.
Bake the onion at 180 degrees for about 1 hour. Let it cool and then cut it.