Ingredients
375g Antoniou Fillo Pastry
3 red onions, thinly sliced
3 tablespoons olive oil
400g Feta cheese, crumbled in chunks
3/4 cup Greek yoghurt
1 egg
1 and 1/4 cup olive oil, for brushing the pastry
Sesame seeds
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 180 degrees Celsius fan forced. Grease a 33cm round pizza or baking tray with olive oil. Place one sheet of baking paper horizontally and one sheet of baking paper vertically, allowing some paper to overhang on the sides of the tray.
For the filling
Heat the oil in a frypan over low heat, add the onions and cook until caramelised. Transfer to a bowl and allow to cool completely.
Add the feta cheese, yoghurt and egg to a bowl and mix well to combine.
Assembling the pita
Lay one sheet of Filo pastry onto your workspace, with the long side of the Filo Pastry facing you. Brush with oil and lay a second sheet of Filo Pastry on top. Scatter 4 heaped tablespoons of the cheese mixture evenly across the layer of Pastry. Spread some caramelised onions over the pastry. Lay a third sheet of Fillo Pastry over the filling and press down with your hands to sandwich the filling between the sheets. Brush with oil.
Using your fingers, crinkle the pastry in a loose concertina design. Coil the pastry to resemble a rose and transfer it to the middle of the baking tray. Repeat with the remaining Fillo Pastry, cheese filling and caramelised onions, placing it around the centre rose until the tray is full. Sprinkle with sesame seeds.
Bake for 50 minutes or until golden and crispy all over.
Watch how to make a Tiropita Fillo Crinkle Pie