Kremidopita is a traditional Greek savory pie made with sweet, slowly caramelized onions wrapped in layers of delicate, flaky phyllo pastry. Simple ingredients come together to create a deeply aromatic and comforting dish, perfect as a main meal with a salad or as a flavorful side. The natural sweetness of the onions, combined with herbs and buttery phyllo, makes every bite rich and satisfying.
Ingredients
6 large onions, thinly sliced
4 tablespoons olive oil
2 tablespoons butter
1 teaspoon dried thyme (or fresh thyme if available)
Salt and black pepper, to taste
2 eggs
8 sheets phyllo pastry
100 g butter, melted (for brushing phyllo)
Method of Preparation
Caramelize the onions:
Heat the olive oil and 2 tablespoons of butter in a large pan over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until soft, golden, and lightly caramelized (about 15–20 minutes). Add thyme, salt, and black pepper. Remove from heat.
Prepare the filling:
Allow the onion mixture to cool slightly, then mix in the eggs until well combined.
Assemble the pie:
Preheat the oven to 180°C (350°F). Grease a baking dish with melted butter. Lay one sheet of phyllo in the dish and brush with melted butter. Repeat with half of the phyllo sheets.
Add the filling:
Spread the onion mixture evenly over the layered phyllo.
Top the pie:
Cover with the remaining phyllo sheets, brushing each layer generously with melted butter. Tuck the edges neatly into the pan.
Bake:
Bake for 40 minutes, or until the top is golden brown and crisp.
Serve:
Let the pie rest for 10 minutes before slicing. Serve warm or at room temperature.
Tip: Kremidopita tastes even better the next day, once the flavors have fully developed.