I`ll try to make up for my inexcusable absence by providing this wonderful recipe, grovel, grovel…….
This one`s simple and as usual, very tasty.
200 g plain yogurt (1 tub)
1/2 cup olive oil
300 g plain flour
1 tsp baking powder
700 g onions sliced into rings
1 tsp ground fennel seeds
Small bunch parsley
100 g feta cheese
S & P ground
Mix the yogurt, oil, salt and baking powder into the flour until you have a nice dough, it should be slightly oily to the touch, but not sticky. Leave to one side for half an hour to rest.
Fry the sliced onions in a little olive oil till translucent, add the ground fennel seeds and remove from the heat. Add the chopped parsly and feta and set aside to cool a little.
Lightly flour a surface and roll out half the pastry for the base and lay in a 24 cm pie tin. Spoon in the filling and roll out the remaining pastry for the lid. Prick an air hole, brush with beaten egg and bake for approx 35 minutes at 190 c.
The dough is great to work with and can easily be moulded to fit your tin or patch up cracks and holes.
You can use ground cumin seeds in place of the ground fennel seeds if preferred.