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Ingredients
2 tbsp olive oil
6 shallots, very thinly sliced
80 ml (3 fl oz) dry white wine
3 tsp soft brown sugar
1 bunch flat leaf parsley, chopped
6 anchovies, drained and chopped or 1 tbsp salted capers, rinsed and drained
75 g (3 oz) Gruyère cheese, grated
6 sheets filo pastry
60 g (2½ oz) unsalted butter, melted
Preheat oven to 200C, 400F or gas mark 6.
Heat oil in a frying pan and gently cook shallots for 5-10 minutes until softening. Add wine and sugar and cook for 10-15 minutes until onions are golden and wine is absorbed. Cool.
Mix together parsley, anchovies or capers, cheese and onion.
Keeping pastry covered while you work, take one sheet and brush it with melted butter then top with another, brushing this with butter, too. Top with a third sheet of
filo, then spread surface with onion and cheese mixture. Place a fourth sheet of pastry on top of cheese mixture and brush with butter before topping with fifth and sixth sheets. Press layers down firmly then cut in half, then into 2 cm (1 in) wide strips.
Brush each strip with butter, then twist and place on a non-stick baking sheet. Lightly season with salt and pepper and bake for 10-15 minutes until golden.
Cook’s note: you can replace shallot with sun-dried tomatoes, parsley with basil and Gruyere with Parmesan or mozzarella, if liked.
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