Three Onion Pie with Feta Cheese

Serving size:


    • 3 T
    • safflower oil
    • 1
    • large yellow onion, chopped
    • 1
    • large red onion, quartered
    • 2
    • large leeks, sliced
    • 2 T
    • dry white wine
    • 2
    • eggs, beaten
    • 3 T
    • fresh parsley, chopped
    • 1 T
    • fresh dill, chopped (1 tsp. dried)
    • 1 t
    • dried tarragon
    • 4 oz
    • feta, crumbled
    • 1 t
    • black pepper
    • 1
    • plum tomato, thinly sliced
    • 2 c
    • dry breadcrumbs
2 hours
Ready in
2 hours


This is vegetarian comfort food, pretty enough for a savory Sunday brunch or other special occasion.

Adapted from


In a large skillet, heat oil and sauté onions over moderate eat for about 5 minutes. Add leeks and, stirring frequently, continue sauteing another 15 minutes or until onions are golden and leeks are limp. Remove from heat and set aside. Preheat oven to 350º. In a mixing bowl, combine beaten eggs with 2 T. of the parsley, the tarragon, pepper, and feta. Stir in the onion and leek sauté until well combined. Oil a 10-inch tart pan and cover bottom generously with breadcrumbs. Gently pour onion mixture over breadcrumbs. Line the outside edge with tomato slices; lightly sprinkle remaining breadcrumbs over the top and the remaining parsley in the center. Bake 40-45 minutes or until the mixture is set on the top is golden. Let stand to cool at least 5-10 minutes before serving.


This recipe is especially delightful paired with a spinach salad.


Special Diets: