Cooking with gr-ocery

Tomato and Onion Pie


For the filo:

For the filling:


Prepare the dough. Stir in the dough ingredients to make a soft dough. The dough is ready when it doesn’t stick to the hands. Cover the dough with a towel and let it rest until the filling is ready. Cut the onion and pepper into small pieces. Fry them with olive oil over medium-high heat, stirring occasionally. If necessary, add a little water to soften the onion. As soon as the onion and pepper soften, add the chopped tomatoes and sugar. We add the vinegar just before boiling. Then divide the dough into two parts, creating two balls of dough. One ball has to be a little bigger than the other. Divide the longest ball into 6-7 equal small balls for the bottom layer and the other into 5-6 for the top layer. Open the small balls one by one with the rolling pin into layers (about the size of a small plate) and place them on top of each other. On top of each layer, spread a little corn flour and olive oil. Then open the dough with the rolling pin, creating a sheet and place it in the baking pan. Then add the filling (be lukewarm, not hot). If you think the filling is too much, add as much as you like and eat the rest of it plain or with pasta/rice. On top, add the other sheet that we make with the same procedure described above. Bake at the beginning at 200oC degrees for 15 minutes and then at 180oC.