A recipe from the excellent and recently reprinted ” The Modern Vegetarian” by Maria Elia. It can be served hot or cold.
Ingredients
- 100 ml olive oil
- 5 spanish onions peeled, halved and thinly sliced
- 2 plump garlic cloves peeled & finely chopped
- 2 tsps ground cinnamon
- a pinch granulated sugar
- 1 bunch dill finely chopped
- 8 vine tomatoes skinned and roughly chopped- reserve half the juices
- 3 tsps tomato puree
- 1 packet filo pastry you should have 9 sheets
- 150 g melted butter
- 60 g blanched almonds whizzed to a crumble
- 100 g Medjool dates stoned and finely sliced
- 250 g feta cheese crumbled
- 6 tbsps clear honey
Servings:
Instructions
- Preheat the oven to 180 C, 350 F, Gas Mark 4.
- Heat the olive oil in a large wide bottomed pan. Gently fry the onions over a low heat, then when softened add the garlic, cinnamon and sugar and increase the heat. Fry for about 6 minutes until caramalised.
- Add the dill, tomatoes and half of their juices together with the tomato puree. Cook for 5 mins more until reduced.
- Unfold the pastry and cut in half. Keep it covered with a damp cloth to prevent it from drying out. Brush a 30x20 cm baking tin with melted butter and line with a sheet of filo. Brush with butter and repeat until you have a three layer thickness.
- Spread over half the onion mixture, top with half the almonds, the dates and half the feta. Put another 3 layers of filo on top, brushing each with the melted butter.
- Top with the remaining onions, almonds and feta and again top with a 3 layer thickness of filo. Lightly score the top, cutting diamonds. Brush with butter and splash with a little water.
- Place on a baking tray and cook for 30-35 minutes until golden.
- Leave to cool a little before serving, then drizzle each portion with honey. Serve with a Fennel Salad or Tzatziki.
Share this Recipe
Powered byWP Ultimate Recipe