Onion, Potato, and Feta Pie
This golden, flaky pie is fragrant with herbs de Provence and layered with potatoes, onions, and feta. It makes an easy appetizer or main dish alongside a salad or soup. It can be served warm or at room temperature, so it’s perfect for a gathering. Pro tip: filo dries quickly, so have everything ready before you start layering.
Ingredients
- 1½ pounds small potatoes peeled and sliced one-eighth inch thick
- Kosher salt
- 1 packet defrosted frozen filo pastry (about 9 sheets)
- 6 ounces melted unsalted butter
- 1 large sweet yellow onion, thinly sliced into wedges
- 15 ounces Greek-style feta cheese, crumbled
- 4 large eggs, beaten
- 2 teaspoons dried herbs de Provence
- Freshly ground black pepper
Directions
1. Preheat the oven to 400°F.
2. Bring a medium pot of water to a boil and salt well. Add sliced potatoes and bring back to a boil. Reduce heat to a simmer and cook for 7 minutes, drain in a colander and let cool. Do NOT rinse potatoes.
3. Line a 10” cast iron skillet with a 12” x 12” sheet of parchment paper. Brush the paper lightly with melted butter. Lay 1 sheet of filo pastry onto the buttered paper and brush gently with melted butter. Add a second sheet of filo dough at a 45 degree angle to the first and brush with butter. Add a third sheet of filo at a 45 degree angle and brush with butter. Press into the sides and bottom of the skillet well to form a shell. Let the edges of the filo hang over the sides of the skillet.
4. Top with one-third of the potatoes and press down. Sprinkle one-third of the onion evenly over the potatoes. Then sprinkle one-third of the feta over the onion. Sprinkle with ½ teaspoon of herb de province, one-third of the eggs, salt and pepper. Top with 3 sheets of filo positioned and buttered as before to cover the layer. Let the edges of the filo hang over the sides of the skillet.
5. Layer the potatoes, onion, feta, herbs de Provence, egg, salt and pepper as before on top of the filo then top with 3 sheets of buttered filo to cover the layer then repeat the potatoes, onion, feta, herbs de Provence, egg, salt and pepper. You will have three layers of potatoes.
6. Gently scrunch over the edges of filo towards the center to almost enclose it like a pie. This does not need to be perfect and flat as the ruffled pastry will go really nice and crispy in the oven.
7. Brush the surface with melted butter and sprinkle with some flakey sea salt and a little more herbs de Provence over the top. You can also trim away any excess paper.
8. Place the pan over a high heat on the stove top for 2 minutes to cook the bottom of the pastry.
9. Transfer to the preheated oven and bake for 20-25 minutes. Reduce heat to 350 degrees F and continue to bake until golden brown and the onions are tender, about 20 minutes more.
10. Remove from the oven and allow to cool for 10 mins before slicing.