Title: Pita De Zeboya (Onion Pie)
Categories: Jewish Turkey Israel Pie Vegetable
Yield: 6 Servings

3	tb	Corn oil
1	lb	Onion, peeled & coarsely chopped
1/4	ts	Pepper
1/4	lb	Feta cheese, mashed up
1/4	c	Bread crumbs
2	lg	Eggs, beaten
7		Sheets fillo dough oil for painting fillo

Fillo sheet are delicate & must be handled w/care so that they do not crumble. Dribbling a few drops of oil here & there on sheets encourages crispness.

1. In 3 tb corn oil, saute onions & pepper in a covered pan over low heat for abt 20 mins so onions will cook down. Stir mixture now & then. Cool for 15 mins. 2. Mix in cheese, bread crumbs, & all but 1 tb beaten eggs. Set aside. 3. Oil heatproof glass or metal baking dish. Take 3 fillo sheets, 1 at a time, oiling & fitting 1 after other on bottom of baking dish, & bringing each sheet up around inside of dish as though it were a pie crust. Pour onion/cheese mixture into dish. Cover w/remaining 4 sheets of fillo, oiling each w/pastry brush as before. Oil last sheet up to & around the edges. Paint entire top w/reserved tb egg. Bake in preheated 350F oven for abt 40 mins, or until top is crisp & brown. At this stage it is possible to lift up 1 corner of pie w/a metal spatula to see if fillo bottom has browned. Serve warm, cut into slices or squares.

Recipe: "Sephardic Cooking" by Copeland Mark 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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