(Ideal for fasting) 

https://www.argiro.gr/recipe/kremmudopita-me-karudia/

Ingredients

1 pack phyllo 
½ cup olive oil 

For the stuffing

6 big red onions
3 ripe tomatoes
1 potato
1 cup walnuts, thickly chopped
½ cup olive oil
oregano or thyme (optional)
salt
freshly ground pepper

Preparation

Wash and chop the onion in thin slices or pieces. Dice the tomatoes and grate the potato. Over medium heat, warm up the olive oil and add the onion. Leave till transparent (about 10’). 

Add the tomato to the mix, keeping the heat as is, so that the juices can be absorbed. Add salt and pepper for taste. 

Add the grated potato and stir. Finally, add the sliced onion, mix, and let it cool. 

In a big, shallow, oiled pan, layer the three phyllos in a sun formation, sprinkling olive oil between the layers. Pour the stuffing and spread it so it covers the entire surface of the phyllos. Roll the edges inwards to cover the stuffing. 

Cover the pie with the rest of the phyllos, scrunching them and sprinkling them with olive oil. 

Carve the pie, sprinkling the top layer with a bit of olive oil and water. Place the pan on the lower rack and bake for about an hour at 180ºC using the heating elements. Upon taking it out of the oven, let it cool for 15’, then cut.