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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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These make wonderful nibbles for a party. They can be made up to 2 days earlier and refreshed in a 180C (350F) oven for 10 minutes. Australian measurements used. 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. Remove from heat and cool.
4. Combine the cooled mixture with the parsley, anchovies and cheese.
5. Keeping the filo covered while you work, take one sheet and brush lightly with the butter. Cover with another sheet of filo. Repeat. You will have used 3 sheets of filo.
6. Spread the parsley mixture evenly over the pastry and top with 3 more sheets, buttering each layer as before.
7. Firmly press down, then cut the pastry in half widthways. Cut each half into strips 1.5-2cms wide. Brush with butter, then gently twist each strip. Lightly season with black pepper.
8. Place on the heated baking tray and bake for 10-15 minutes or until golden. Serve warm.
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