How to make
Dissolve the yeast in 1/3 cup (75 ml) of water and the sugar. Leave it aside. Sift the flour into a bowl several times. Make a well in it and add the yeast mixture.
Add a little more water and knead a medium hard dough. Leave the dough to rest, and in the meantime chop the onions and saute them in heated oil. Flavor with the broth and remove from the fire.
Once the dough rises, divide it into 2 parts, one has to be larger than the other. Roll out the dough for the larger phyllo pastry sheet and cover the bottom of a greased oven dish so that it reaches the top of the dish, in order to curl it on top of the other sheet around the edges.
Put the stuffing on it, then roll out the second sheet and curl the edges of the first sheet inwardly. Smear with beaten egg. Bake in a moderately heated 390°F (200 °C) oven for 40-45 minutes.
Once removed from the oven, sprinkle it with water and savory, wrap it in a cloth so it softens. Then cut the onion pie with a knife into 8 triangular pieces and serve.
