Mediterranean Twists

Name: Mediterranean Twists
Ingredients: 2 tablespoons olive oil; 2 onions, quartered & thinly sliced; 80 ml dry white wine; 3 teaspoons sugar; 30 g chopped flat leaf parsley; 8 anchovies, drained and finely chopped; 130 g coursely grated gruyere cheese (or Swiss); 6 sheets phyllo pastry; 60 g unsalted butter, melted

9 ingredients

16 steps

Ingredients

2 tablespoons olive oil
2 onions, quartered & thinly sliced
80 ml dry white wine
3 teaspoons sugar
30 g chopped flat leaf parsley
8 anchovies, drained and finely chopped
130 g coursely grated gruyere cheese (or Swiss)
6 sheets phyllo pastry
60 g unsalted butter, melted

Directions

1

Preheat oven to hot 220C and warm a baking tray.
2

Heat oil in a frying pan and cook the onion over a low heat for 5 minutes.
3

Add wine and sugar and cook for a further 10-15 minutes, until the onion is golden.
4

Remove from heat and cool.
5

Combine the cooled mixture with the parsley, anchovies and cheese.
6

Keeping the filo covered while you work, take one sheet and brush lightly with the butter.
7

Cover with another sheet of filo.
8

Repeat.
9

You will have used 3 sheets of filo.
10

Spread the parsley mixture evenly over the pastry and top with 3 more sheets, buttering each layer as before.
11

Firmly press down, then cut the pastry in half widthways.
12

Cut each half into strips 1.5-2cms wide.
13

Brush with butter, then gently twist each strip.
14

Lightly season with black pepper.
15

Place on the heated baking tray and bake for 10-15 minutes or until golden.
16

Serve warm.