At this time of year, at out latitude, we have the bounty of mid summer when the heirloom tomatoes are just coming to their perfect ripeness. If in ensuring your fill of their ripe deliciousness, you have exhausted your repertoire of stuffed tomatoes, simple salads or sauces then it is time to try this special pie that hails from the stunning Greek Island of Hydra.
The particular deliciousness of this pie lies in the contrast between the crunchy phyllo pastry and the ripe, soft tomatoes and sweet caramelised onions. A perfect match with the tomatoes, the Greek mountain oregano was just meant for baking and its divine aroma will fill your whole house.
Tomato pie from Hydra
Ingredients
- 3 medium onions finely sliced
- 10 ripe tomatoes cut into cubes
- 300 g feta crumbled
- 100 g cracked green olives, pitted and sliced
- 1 tsp oregano dry
- 1 tsp mint dry
- 150 g fine semolina
- 6 sheets of phyllo pastry
- Extra virgin olive oil
- Sesame seeds for sprinkling
Instructions
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Preheat your oven 180C and place a frying pan on medium heat. Add a little olive oil and caramelise the sliced onions until golden.
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Next, add the chopped tomatoes to the onions, season and cook until the tomatoes release their juices, stirring occasionally.
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Remove the pan from the heat and add the rigani and mint. Allow to cool then fold through the semolina and crumbled feta.
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Grease your baking tin and place a sheet of fyllo on the bottom of the pan and sprinkle with olive oil. Repeat with two more sheets and then add the tomato filling, topping with a final three layers of phyllo, each sprinkled with olive oil.Turn in the edges and score the top of the pie into serving sizes. Brush with olive oil and then sprinkle with sesame seeds. Bake for around 45 minutes or until golden.
