Egg and Onion Pie (Apulia)

Appetizers

Ingredients

All purpose flour - 5 cups

Salt

Compressed yeast - 1 1/2 cakes

Olive oil

Mild onions, sliced - 2 pounds

Salt and pepper

Parsley, finely chopped - 3 sprigs

Eggs, hard boiled - 4

Sift the flour into a warmed bowl with a pinch of salt. Melt the yeast in a few tbsps of lukewarm water. Make a well in the center of the flour, add the dissolved yeast, 1/4 cup oil and enough warm water to make a firm dough. Work the flour into the liquid and knead until smooth and pliable. Cut in two  and roll each piece into a ball. Leave to rise in a warm place, in two covered bowls, until each piece has doubled its bulk.

Heat about 1/4 cup olive oil in a deep frying pan, and saute the onions gently until soft without letting them change color. Add salt and pepper to taste, and the parsley. Mix well and cool slightly.

Grease a deep baking or pie pan with oil. Knead each ball of dough lightly and roll out into a sheet about 1/4 inch thick. Use one sheet of dough to line the pan, stretching it as much as possible. Spread with the onion and parsley mixture, then distribute the quartered eggs evenly over the surface. Cover with the remaining sheet of dough, brush lightly with olive oil and prick all over with a fork. Bake in a moderately hot oven (400F) for about 40 minutes, or until well risen and a golden brown color.

Serves 6-8