Cooking with Heart in Mykonos| Irini’s Onion Pie at Villa Amra
Some days stay with you forever, the scent of herbs in the air, the warmth of the island sun, and the laughter that fills a kitchen. One of those days for me was when I had the privilege of cooking alongside Irini Zouganeli, a passionate Mykonian local and chef whose love for her island’s food is contagious. At Villa Amra, surrounded by views of the Aegean, we made a dish that embodies the heart of Mykonian cuisine: a traditional onion pie (kremydopita) using local Mykonos tyrovolia cheese.
A Taste of Mykonos
As the pie baked, the scent of warm cheese and herbs filled the villa, and Irini shared stories of her Mykonian childhood, how every recipe carries a memory, every ingredient a story. Using local cheese and homegrown herbs, we created something truly Mykonian: food made with love and meant to be shared.
That day at Villa Amra was about more than cooking; it was about connection, to the land, to tradition, and to the people who keep these flavours alive. I’ll never forget it.
Cooking with Irini reminded me that the best flavors don’t come from complexity, but from simplicity, from using your hands, trusting your senses, and honoring the history behind each dish. These Mykonian pork meatballs are humble, honest, and absolutely unforgettable.
So next time you’re in the kitchen, put down the food processor and pick up a knife. Your taste buds will thank you.
Καλή όρεξη!
KREMYDOPITA | MYKONIAN ONION PIE | Cooking with Irini Zouganeli
Mary PolitisIngredients
For the Pastry
- 1 shot vinegar
- 1 shot white alcohol raki or tsipouro
- ⅔ glass water
- ⅓ glass extra virgin olive oil
- Pinch of salt
- Pinch of sugar
- Flour as much as needed
For the Filling
- 1 kg 2.2 lbs soft Mykonos tyrovolia cheese (or soft ricotta if unavailable)
- 2 eggs
- 1 bunch about ¼ cup dill, finely chopped
- 1 bunch about ½ cup spring onions, finely chopped
- 1 onion finely chopped
- 1 leek finely chopped
- Salt and pepper to taste
Instructions
Make the Pastry:
- In a large bowl, combine the vinegar, raki, water, oil, salt, and sugar. Gradually add flour until you have a soft, fluffy dough. Knead until smooth, then let it rest while you prepare the filling.
Prepare the Filling:
- You can either sauté the onion, leek, and spring onions in a drizzle of olive oil for a softer, sweeter flavour or keep them raw for a fresher bite.
- If sautéing, add the dill once you remove the pan from the heat. Mix the vegetable mixture with the tyrovolia (or ricotta), eggs, salt, and pepper until well combined.
Assemble the Pie:
- Divide the dough in half.
- Roll out one half and line a greased baking pan with it.
- Spread the cheese filling evenly across the base.
- Fold the pastry edges slightly over the filling.
- Roll out the second piece of dough and place it on top to cover the pie.
- Cut into serving-sized pieces before baking, and brush the top generously with olive oil.
Bake:
- Bake in a preheated oven at 180°C (350°F) until golden brown and crisp — about 40–50 minutes. a delicious taste of authentic Mykonian culture and hospitality.