Ingredients for 8 servings
1 package phyllo dough, thawed
2 large onions
3 (14.5-oz.) cans stewed tomatoes, drained
dried or fresh oregano to taste
dried or fresh basil to taste
extra virgin olive oil
grated Pecorino Romano to taste
2 large onions
3 (14.5-oz.) cans stewed tomatoes, drained
dried or fresh oregano to taste
dried or fresh basil to taste
extra virgin olive oil
grated Pecorino Romano to taste
Directions
Peel and slice the onions into ½-inch rings. Heat 2 tablespoons olive oil in a large skillet or saute pan over medium heat, then add the onions. Cook the onions until they are soft, caramelized and all moisture is evaporated, about 1 hour to 90 minutes.
Add the drained stewed tomatoes, and with clean hands or a wooden spoon, gently break the tomatoes apart into smaller chunks. Remember, this is a rustic peasant dish, so you don’t have to go nuts and break the tomatoes into tiny tomato chunks. Slightly larger chunks are fine—just make sure you have enough filling for multiple layers. Add 2-3 tablespoons (depending on your taste) of dried oregano and basil to the tomato and onion ragout, and remove from the heat.
Preheat the oven to 375 degrees F.
Generously drizzle and smear 2 tablespoons olive oil to coat the bottom and sides of a 9×13-inch baking dish.
Unroll the phyllo dough and lightly cover with a damp paper towel or dishcloth to keep the phyllo dough moist. Be careful, as too much moisture can create a congealed mess. Phyllo dough can take a few tries to get comfortable working with it, so don’t fret, but be prepared to move quickly.
Build the base of the pie crust: gently place one sheet of phyllo dough at a time across the bottom of the baking dish, letting the phyllo drape over the sides of the baking dish. Once placed, brush the entire sheet gently with a generous amount of olive oil until completely covered. Let the olive oil seep in—every layer brushed with olive oil will further enhance the flavor of this dish.
Repeat until 5 or 6 sheets have been placed and brushed with olive oil. The base should be thicker than the remaining layers and will help support the entire structure.
Cover the base with 1/3 cup tomato and onion ragout, evenly spreading the filling so every bite has a taste of caramelized onions and stewed tomatoes.
Next, layer 2-3 sheets of phyllo dough, brushing with olive oil between each sheet, then topping with 2-3 tablespoonfuls of ragout. Repeat until you have 3-4 layers. The number of layers will vary depending on the depth of your baking dish and the chunkiness of the onions.
Fold the draped sides of the phyllo dough and roll inward to form a high-sided crust for the pizza pie.
Bake for 20-30 minutes, checking the crust after 20 minutes as phyllo browns quickly. When the crust is golden brown, remove and cool for five minutes before indulging in this savory dish.
Add the drained stewed tomatoes, and with clean hands or a wooden spoon, gently break the tomatoes apart into smaller chunks. Remember, this is a rustic peasant dish, so you don’t have to go nuts and break the tomatoes into tiny tomato chunks. Slightly larger chunks are fine—just make sure you have enough filling for multiple layers. Add 2-3 tablespoons (depending on your taste) of dried oregano and basil to the tomato and onion ragout, and remove from the heat.
Preheat the oven to 375 degrees F.
Generously drizzle and smear 2 tablespoons olive oil to coat the bottom and sides of a 9×13-inch baking dish.
Unroll the phyllo dough and lightly cover with a damp paper towel or dishcloth to keep the phyllo dough moist. Be careful, as too much moisture can create a congealed mess. Phyllo dough can take a few tries to get comfortable working with it, so don’t fret, but be prepared to move quickly.
Build the base of the pie crust: gently place one sheet of phyllo dough at a time across the bottom of the baking dish, letting the phyllo drape over the sides of the baking dish. Once placed, brush the entire sheet gently with a generous amount of olive oil until completely covered. Let the olive oil seep in—every layer brushed with olive oil will further enhance the flavor of this dish.
Repeat until 5 or 6 sheets have been placed and brushed with olive oil. The base should be thicker than the remaining layers and will help support the entire structure.
Cover the base with 1/3 cup tomato and onion ragout, evenly spreading the filling so every bite has a taste of caramelized onions and stewed tomatoes.
Next, layer 2-3 sheets of phyllo dough, brushing with olive oil between each sheet, then topping with 2-3 tablespoonfuls of ragout. Repeat until you have 3-4 layers. The number of layers will vary depending on the depth of your baking dish and the chunkiness of the onions.
Fold the draped sides of the phyllo dough and roll inward to form a high-sided crust for the pizza pie.
Bake for 20-30 minutes, checking the crust after 20 minutes as phyllo browns quickly. When the crust is golden brown, remove and cool for five minutes before indulging in this savory dish.
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