• 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

Preparation Method:

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.

Categories: Recipes