Prep 20 mins
Cook 30 mins
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.
- 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
- Preheat oven to hot 220C and warm a baking tray.
- Heat oil in a frying pan and cook the onion over a low heat for 5 minutes.
- Add wine and sugar and cook for a further 10-15 minutes, until the onion is golden. Remove from heat and cool.
- Combine the cooled mixture with the parsley, anchovies and cheese.
- 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.
- Spread the parsley mixture evenly over the pastry and top with 3 more sheets, buttering each layer as before.
- 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.
- Place on the heated baking tray and bake for 10-15 minutes or until golden. Serve warm.
These were very good. Anchovies make this recipe. Very tasty and flakey. [made for AUS/NZ recipe swap #20, Sept. 2008]