We clean the dried onions and cut into slices. We clean the fresh onions and cut them into washers. Soak all the onions in olive oil, polish and soften a little. Remove the pot from the fire and add to the onions the dill, the tarragon, the mint, the pepper and the anthotyro cheese. Mix all the ingredients and leave them aside, cool down a little. Break the eggs and add them to the mixture of onions. We also add the milk and the Smoked cheese of Thessaloniki. Stir. In moderate, well-oiled pyrex, lay 3 oiled leaves in between. On top of that we empty the onion stuffing. Cover with the remaining 3 sheets, also oiled in between. We lightly cut our pie into pieces. In a cup, stir the oil with the evaporator. Brush with this mixture of the surface of the pie. Bake in a preheated oven, with resistances down, at 180 degrees, for 40-50 minutes, until our pie browns and the baking sheet is well baked.

We found the idea of the recipe

here

.