Onion Phyllo Pie - sweet onions

Method

• Peel all the onions and cut in half lengthwise.
• Thinly slice them lengthwise so that many pieces stay together at the root end.
• Heat 3 tablespoons of the oil in a skillet over medium heat and add the onions.
• Cook until wilted, about 7 minutes.
• Add the chili, lime zest and lemongrass and saute until the onions are tender but not mushy, 15 to 20 minutes.
• Remove from the heat and stir in the coconut.
• Season with salt and pepper and cool slightly.
• Preheat the oven to 400 degrees.
• Blend the remaining oil and the soy sauce and brush some over the inside of an 8-inch pie plate.
• Place a sheet of phyllo over the plate and press lightly to line the bottom and sides.
• Brush with the oil-soy sauce mixture.
• Place another sheet of phyllo on top of the first one at an angle and brush with the oil-soy sauce mixture.
• Continue, using enough phyllo to cover the sides of the plate without any gaps, saving 2 sheets for the top.
• Spoon the onion mixture into the pastry shell and fold the pastry over the filling.
• Brush with the oil-soy sauce mixture.
• Fold 1 sheet of phyllo in half and place it on top, crimping and tucking it in on the sides.
• Brush with the oil-soy sauce mixture.
• Repeat with the last sheet of pastry.
• Score the top in a diamond pattern with a sharp knife and bake until golden brown, about 30 minutes.
• Cool slightly.