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1
Peel all the onions and cut in half lengthwise.
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2
Thinly slice them lengthwise so that many pieces stay together at the root end.
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3
Heat 3 tablespoons of the oil in a skillet over medium heat and add the onions.
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4
Cook until wilted, about 7 minutes.
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5
Add the chili, lime zest and lemongrass and saute until the onions are tender but not mushy, 15 to 20 minutes.
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6
Remove from the heat and stir in the coconut.
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7
Season with salt and pepper and cool slightly.
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8
Preheat the oven to 400 degrees.
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9
Blend the remaining oil and the soy sauce and brush some over the inside of an 8-inch pie plate.
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10
Place a sheet of phyllo over the plate and press lightly to line the bottom and sides.
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11
Brush with the oil-soy sauce mixture.
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12
Place another sheet of phyllo on top of the first one at an angle and brush with the oil-soy sauce mixture.
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13
Continue, using enough phyllo to cover the sides of the plate without any gaps, saving 2 sheets for the top.
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14
Spoon the onion mixture into the pastry shell and fold the pastry over the filling.
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15
Brush with the oil-soy sauce mixture.
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16
Fold 1 sheet of phyllo in half and place it on top, crimping and tucking it in on the sides.
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17
Brush with the oil-soy sauce mixture.
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18
Repeat with the last sheet of pastry.
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19
Score the top in a diamond pattern with a sharp knife and bake until golden brown, about 30 minutes.
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20
Cool slightly.
