Prep 15 mins
Cook 30 mins
These can be made up to 2 days in advance. Store them in an airtight container lined with thick paper towels to help absorb any excess butter. Then, warm them in a moderate 350F degree (180C) oven for 10 minutes before serving. This recipe is very adaptable. Try parmesan and thyme by substituting the Gruyere with 3/4 cup of coarsely grated parmesan and replace the parsley with 2 teaspoons of thyme. Can also make these sweet twists for dessert. Experiment and have fun!
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 1⁄4 cup dry white wine
- 3 teaspoons sugar
- 1 cup fresh flat-leaf parsley, chopped
- 8 anchovies, drained and finely chopped
- 1 cup gruyere cheese, coarsely grated
- 6 sheets phyllo pastry
- 2 ounces unsalted butter, melted
- Preheat oven to 425F degrees (220C). Place a baking tray in the oven to warm it up.
- In medium-sized frying pan, heat oil and cook onion over low heat for about 5 minutes.
- Add white wine and sugar. Cook another 10-15 minutes, or until the onion is soft and golden (about 5 minutes). Remove from heat and cool.
- In a bowl, combine parsley, anchovies, grated Gruyere, and cooled onion mixture.
- Keeping the filo covered while you work, take one sheet of filo, brush it lightly with butter, cover with another sheet of filo. Repeat until you have 3 buttered sheets.
- Spread the parsley mixture over the pastry. Top with remaining 3 sheets of filo, buttering each layer as before.
- Press down firmly and then cut the pastry in half widthways. Cut each half into strips, 5/8-3/4-inch wide.
- Brush strips with butter. Carefully twist each strip. Season with black pepper.
- Place on baking tray (warming in oven) and bake 10 minutes, or until crisp and golden.