Recently Seneca Snacks asked me to develop a recipe using their Crisp Onions for a Super Bowl Entertaining Challenge. Since I love onions so much, I wanted to not only try their crispy onions but also go for the challenge. And guess what? I was the 2nd runner up on their challenge.
I wanted to make a dish that can be prepared the night before in order to lessen the stress of entertaining the next day. This pie is really simple to make and makes a great starter to any gathering.
Smoked Gouda Cheese, Figs and Crisp Onion Phyllo Pie
- 1 cup Seneca Crisp Onions
- 3 cup smoked shredded Gouda cheese
- 1 egg
- 1/2 cup fig jam (warmed in the microwave)
- 1 stick melted butter
- 16oz phyllo dough, defrosted
Preheat oven at 400 degrees.
In a medium bowl, combine the crisp onions, smoked Gouda cheese, 1 egg and mix them together.
Open the package of thawed phyllo and lay the thin sheets on a clean work surface. Half the phyllo sheets into 2 parts (8oz for the bottom layer and 8 oz for the top layer.) Cover the sheets with a piece of lightly damp kitchen towel, as the sheets of phyllo dry out very quickly if left uncovered.
Place 1 of the sheets of phyllo in the bottom of the buttered baking dish and lightly brush with some of the melted butter. Repeat this procedure with 8 oz of the sheets of phyllo. Spread a layer of fig jam on top of the phyllo dough. Then add in the Seneca onion cheese mixture evenly over the fig jam. Repeat with the half of the phyllo batch, buttering each layer as before.
Cook’s Note: Please note that you can prepare and refrigerate at this point until ready to bake the next day.
The day of your event:
Bake the phyllo pie until golden brown, about 15 minutes.
Using oven mitts or pot holders remove from the oven and set aside to cool for 5 to 10 minutes. Top with some more crisp onions cut and serve either room temperature or warm.