Phyllo Pie with Onions and Tomatoes

This Mediterranean phyllo pie with onions and tomatoes is a delicious summer dish made with either frozen phyllo layers or homemade ones.

Course Main Course

Cuisine Albanian, Mediterranean

Keyword byrek me qepë dhe domate, phyllo pie with onions and tomatoes

Prep Time 35

Cook Time 45

Total Time 1 20

Servings servings

Calories 511kcal

Author Sonila

Thaw the phyllo sheets on the counter.
Wash and pat dry the tomatoes, blend them and set it aside. Chop the onions really fine.
Add couple of tablespoons of olive oil to the skillet, set to medium heat. Reserve the rest of the olive oil for later.
Once oil in the skillet is shimmery, add onions and saute with a wooden spoon for few minutes until onions start yellowing on the edges and become translucent in the middle. Add blended tomatoes and seasonings of choice. I love to add oregano, sea salt and black pepper. Mix and lower heat to simmer! Cook for about 10-15 minutes then turn heat off.
Pre-heat oven to 375 degrees F. Drizzle oil oil on the baking dish. Add layers of phyllo one by one. The first layer should spill over to the sides so you can fold over in the end when you're done adding all the layers.
Drizzle olive oil every few layers of phyllo. Once you're done adding the first sheet of phyllo, then pour the filling of onions and tomatoes over phyllo. Continue layering phyllo and drizzling with olive oil every 2 layers. Once you are done fold over the sides and add more olive oil.
Bake at 375 degrees F for about 45 minutes. Cover with aluminum foil the last 10 minutes if the top layer is getting brown too fast. Turn heat off once done baking.
Let the pie rest for about 15 minutes before cutting into it. Usually I keep the pie covered so its own steam will soften the crispy edges a little. Enjoy:)

Based on the size of onions and tomatoes, you might have more filling than needed. If so you have two options, create 2 layers of filling on the ⅓ and ⅔ of layers and make these layers thinner. Or if you don't want to have so much filling, then you can reserve the leftover filling and make a smaller pie the next day. It holds well refrigerated for few days.