Albanian Pie with Onion and Tomatoes (Burek me Qepë dhe Domate)

Heat olive oil in a large wide skillet over medium heat.

Add chopped onions and stir to coat. Reduce heat to medium low and cook until onions are softened and golden color. Season with salt, pepper and mint to taste.

Add chopped tomatoes and bring to low simmer. Reduce heat to low and cook, uncovered until thickened for about 15-20 minutes. Remove from heat, set aside until is cooled down.

Combine flour, oil, salt and water in the same order. Knead and press the mixture by hand until all is incorporated.

On a lightly floured surface knead the dough by hand until you have a soft and smooth round shape dough.

From the prepared dough (recipe included), make phyllo sheets by using rolling pin.

Brush with olive oil baking pan. Place 6 or 7 phyllo layers from the dough. Brush each layer with olive oil.

Pour the onion tomato filling and layer the remaining phyllo sheets on the top. Brush with oil between each phyllo sheets. Roll the edges of the phyllo sheets, tucking them in all around the edge of the pie dish. Brush the top with oil.

Bake at 400 Fahrenheit for 40 minutes. After removing from heat sprinkle some water and cover with cloth for softer burek. Serve warm.