Fennel & Onion Pie

Fennel and Onion Pie
The fennel bulb can be eaten raw or cooked — both have their perks! When raw, fennel is crunchy and sweet; once cooked, it becomes silky soft. Raw or cooked, fennel has a faint flavor of licorice or anise.
Easy pie, hearty with intense aromas of fennel bulb (finocchio) and mild sweetness of the onion, combined with feta cheese, gruyere and the homemade cheese.
Enjoy warm as an accompaniment but also as a main dish with a glass of rosé wine.
work: 45′ time: 1h:30′ easy:
Fennel and Onion Pie Fennel and Onion Pie

Ingredients (8 pieces)

  • 2 puff pastry sheets
  • 3 large onions
  • 1 fennel bulb
  • 1 leek
  • 30g (1.1 oz) butter
  • 50g (1.8 oz) olive oil
  • 80g (2.8 oz) homemade cheese or ricotta
  • 80g (2.8 oz) gruyere
  • 120g (4.2 oz) feta cheese
  • salt, pepper, paprika
  • 2 eggs
  • 1 tsp nigella seeds & 1 tsp roasted sesame
Peel, wash and chop the onions into crescents.
In a deep pan, and on a medium-high heat, add the oil and butter to warm. Add the chopped onions. Stir and let it shine, caramelised and get golden.
Remove the 2-3 outer leaves of fennel, cut vertically in two and cut them into slices. Clean and wash the leek and cut into small slices. Pour into the pan with the onions to saute. Mix.
Finally add 200 g (7.1 oz) of hot water, stir and let cook slightly. Remove from heat and allow to cool.
In medium bowl crumble the feta and ricotta. Add the gruyere thick grated and sprinkle with salt, pepper and paprika.
Beat the eggs lightly, keep aside 3 tablespoons for coating at the end and pour the rest in the bowl with cheese. Mix to unite.
Pour the cheese mixture into the pan and stir to combine the two mixtures, cheese and onions.
Grease a tart pan Ø20 cm (Ø7.9 in) and in there pour a pastry. Cut around what is left over, leaving a margin of 2 cm (0.8 in) away from the edge of the tart. Pour the filling on the filo and spread evenly over its surface.
Cover with a second filo, cut slightly smaller than the bottom. Turn the edges to trap the filling, forming a wavy cordon around the pan. We open a hole in the center and do four scratches gently on the upper filo.
Brush with egg wash and sprinkle with sesame & nigella seeds.
Bake at 180 ℃ (356℉, Gas:4.2) on the low rack of the oven for 45'-50' or until the pie is golden brown and cooked from below.
Fennel and Onion Pie Fennel and Onion Pie Fennel and Onion Pie

Author:Zambia G. Sifaki