How to make
Sift the flour with the baking soda and salt and add water, knead a soft dough and leave it aside to rest. In the meantime, prepare the filling. Chop the onion heads into coarse crescents. Put them to stew in the butter and oil, together with the wine, water and salt, until softened and the liquid evaporates.
Finely chop the green onions or leeks, parsley, dill and thyme and add them to the stewed onions. After the mixture cools slightly, add the crumbled feta cheese. Season with paprika and salt to taste.
Form the dough into 2 balls - one bigger for the bottom and one smaller for the top. Roll out the larger ball into a crust, put it in a buttered tray, with the edges spilling out of the tray. Add the filling, smooth it out, and place the second smaller crust on.
It needs to cover the filling. Fold the protruding edges of the bottom crust over it and gently press. Carefully make holes on the crust using a thick needle and brush it with a little oil on top.
Bake the onion pie in a preheated 360°F (180 °C) oven, then increase to 410°F (210 °C) until ready.
