Ricotta and Onion Pie

For the filling, clean and thinly slice the onions. Put them in a non-stick pan with a tablespoon of extra virgin olive oil, the thyme and a pinch of salt. Cover and simmer over medium heat. After about 10 minutes the onions will have released their liquid. Add the honey, raisins and mixed spices. Remove the lid and allow the liquid to reduce. The onions should look blonde and glazed. Allow to cool and strain any extra liquid.

In a bowl, place the ricotta, drained of its liquid, and mash with a fork. Mix in a lightly beaten egg and the cooked onions.

Meanwhile, divide the pastry into two halves, one slightly bigger than the other. On a lightly floured surface, roll out the puff pastry, returning both portions to a round shape. Use the biggest half to line a 24 cm hinged round tin, rest the other on a baking sheet and refrigerate both for about 20 minutes. Handle with care because the pastry will be very thin.

Pour the onion and cheese mixture into the pastry-lined tin, leveling the surface and carefully filling in at the edges. Cover with the second sheet of pastry, seal the edges, then brush the top with a little milk and prick all over with a fork. Bake in a preheated oven at 230°C for about 30-35 minutes or until the pie looks nicely golden.