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Prep Time10 mins
Cook Time1 hr 20 mins
Course: Pies
Cuisine: Greek


  • 500 gr of filo pastry
  • 800 gr red onions
  • 750 gr beef mince
  • 150 gr hard yellow cheese like kefalotiri
  • salt and pepper to taste
  • a bit of olive oil for brushing the fillo pastry


  • Peel the onions and cut in quarters.
  • Place in a pot and cover with water, bring them to a simmer and let them cook through until the onions are soft and most water evaporates (approx 40 min)
  • On a different pan, brown the beef mince, no olive oil needed
  • Once the mince meat is done, keep the pan on low heat and integrate the cooked onions. Stir of a couple of minutes.
  • Remove from fire, add salt and pepper to taste and your kefalotiri or hard yellow cheese of choice. The filling is ready.
  • Lightly oil your baking tray and layer your first filo pastry sheet. Brush some more olive oil and repeat with 3-4 filo pastry sheets for the bottom.
  • Evenly layer your mince meat and onion filling.
  • Layer another 3-4 pastry sheets on top, remembering to brush with a bit of olive oil.
  • Depending on your fillo pastry, if it’s crusty you can trim or roll the excess and tuck it on the side.
  • Bake on a preheated oven at 180 C for 35-40 minutes.