Ingredients

2 phyllo crust sheets
3 onions, chopped
6-7 scallions, chopped
4 leaves Mediterranean Hartwort (optional)
1 cup of dill, finely chopped
2 Tbsp. semolina
1 1/2 pack (10.6oz) MEVGAL Manouri cheese
1 1/2 pack (10.6oz) MEVGAL Feta cheese
3 eggs beaten
1 egg yolk for the phyllo
Salt, pepper

Onion pie with MEVGAL Feta cheese

In a saucepan cook the onion, stirring frequently, in hot olive oil over medium heat for 3-4 minutes.

Add the hartwort (you can replace it with fennel leaves) and cook until all liquids are completely reduced. Leave the onion mixture to cool off.

Add the semolina and stir well. Using a fork, mash the MEVGAL Feta cheese and the MEVGAL Manouri cheese together and add salt and pepper. Mix all the ingredients.

Lay one of the phyllo crust sheets on the bottom of a baking pan. Divide the stuffing into two parts. Spread one part of the stuffing along the phyllo. Fold it.

Repeat the same with the second phyllo and the rest of the stuffing. Brush the top of each one with egg yolk.

Bake at 390° F. Serve the onion pie cut in slices.