I’ve put my podcast through a little revamp and reboot. Formally known as “The Pompette Podcast” it’s now “The Culinary Courtesan”. I’ll be coming at you with lifestyle, food, wine, and spirits. Tune in for more details.
I have a thing for cookbooks and love to use one everytime I get a chance. In this episode it’s a segment on the cookbook, My Greek Family Table by Maria Benardis. She’s the founder of the awesome Greek food site, Greekalicious.
Since I was in the mood for a little Greek cusiine, I decided to make the Mykonean Carmelized Onion Filo Parcels. They are some yummy mini pies that are perfect when you want come comfort food. This is the recipe that I mentioned on the podcast. They are quick and easy to make. Pair with a white or sparkling wine.
Mykonean Caramelized Onion Filo Parcels
2 tablespoons extra-virgin olive oil, plus extra for brushing
8 red onions, finely chopped
2 teaspoons finely chopped rosemary
2 teaspoons finely chopped thyme
Sea salt and cracked pepper
1 tablespoon (preferably thyme-infused) honey
7 to 8 ounces grated Greek feta
2 eggs, lightly beaten
12 sheets filo pastry
Heat the olive oil in a large frying pan over medium heat, add the onion, and cook, stirring, for 2 to 3 minutes. Add the herbs, salt, pepper, and honey and cook, stirring, for another 5 minutes until the onion has caramelized. Transfer to a bowl and leave to cool to room temperature.
When the mixture has cooled, drain off any liquid and add the feta and beaten egg. Mix well.
Cut the filo pastry into four long strips, then cut each strip into 2- by 2-inch squares. Place the filo squares between two clean tea towels so they do not dry out. Preheat the oven to 350 degrees F and brush 12 muffin cups with extra virgin olive oil. Line the muffin cups with filo, brushing every second piece with olive oil. Continue until the base and sides are well covered (you will need about 12 pieces for each). Spoon the caramelized onion mixture into the cups and season with salt and pepper.
Bake for 30 to 35 minutes, then serve while still hot.