Onion Phyllo Pie

I use a mixture of red and sweet onions to fill this light, summer pie. Just serve with green and tomato salads for great outdoor food. Do cook this in a tin and not a ceramic pan, or the base will never begin to crisp. It is very rich, so serve in small portions.


  • 4 sweet onions, sliced
  • 2 red onions, sliced
  • 1/2 cup peanut oil
  • 1 hot red chile, seeded and finely chopped
  • 5 to 6 lime leaves, shredded or finely grated
  • 1 stalk lemongrass, bruised and finely chopped
  • 2 oz flaked coconut
  • salt to taste
  • 2 tbsps soy sauce
  • 10 to 14 sheets phyllo pastry, depending on size

Soften onions in a cast iron skillet in 3 tbsps of the oil. Add chile, lime leaves and lemongrass and cook slowly for 15 to 20 minutes, or until the onions are softened. Stir in coconut, add salt to taste and allow to cool slightly. Preheat oven to 400 degrees F. Blend remaining oil and soy sauce together. Arrange most of the phyllo sheets in a buttered, deep 8-inch round pan, overlapping the sides of the pan and forming a pastry case at least 3 layers thick. Brush each sheet with oil and soy sauce to keep them moist. Press onion mixture into the lined pan and cover with 2 or more sheets of phyllo, folded in half. Turn pastry edges in over the pie, score the top of the pastry with a sharp knife, then brush generously with the remaining oil and soy sauce. Place pie on a baking sheet and bake for about 30 minutes, until pastry is crisp and deep golden brown. Cool slightly before serving.

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