I used half barley flour to half all purpose flour in the pastry and the result was delicious! The onion and olive filling is a beautiful combination. Thank you for the recipe.
GREAT idea, Averil! Thanks for sharing your variation with us. I am thrilled when friends take my recipes as the base, to create their own versions. This is exactly the way Mediterranean cooking is; endless variations, depending on the season, and the availability of ingredients.
I used half barley flour to half all purpose flour in the pastry and the result was delicious! The onion and olive filling is a beautiful combination. Thank you for the recipe.
GREAT idea, Averil! Thanks for sharing your variation with us. I am thrilled when friends take my recipes as the base, to create their own versions. This is exactly the way Mediterranean cooking is; endless variations, depending on the season, and the availability of ingredients.