Traditional onion pie with anthotiro cheese and siglino

Directions

We make the dough, while stirring all the ingredients together until we have a soft and elastic dough. We cover it with a membrane and we let it rest. Then we prepare the filling:

We heat the olive oil and we cook the onions (dry and fresh), 4-5 minutes well. We remove from the fire and when the mixture with the onions is cooled, we add the semolina, the milk and then the anthotiro and the siglino chopped. We add pepper, some salt and 1 beaten egg. We divide the dough into 2 individual pieces. We roll out and put one sheet in an oiled round baking dish. We apply the filling equally over the entire surface of the pan. We cover the second sheet and we close tightly on the edges. We spread with egg and we bake in a preheated oven at 200oC for about 40 minutes.