Zutaten für Mediterranean Twists
- Olive Oil
- Onions
- Dry White Wine
- 1 tablespoon sugar
- Flat Leaf Parsley
- 2 tablespoons drained oil-packed anchovy fillets (finely chopped)
- Gruyere Cheese
- Phyllo Pastry
- Unsalted Butter
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Zubereitung von Mediterranean Twists
- Preheat oven to 220°C (425°F). Lightly grease a baking tray.
- Heat 2 tablespoons of olive oil in a frying pan over low heat. Add 1 medium brown onion, finely chopped, and cook for 5 minutes, stirring occasionally.
- Add 1/4 cup dry white wine and 1 tablespoon of sugar. Cook for 10-15 minutes, or until the onion is caramelized and golden brown.
- Remove from heat and let cool completely.
- In a bowl, combine the cooled onion mixture with 1/2 cup chopped fresh parsley, 2 tablespoons of drained oil-packed anchovy fillets (finely chopped), and 1/2 cup crumbled feta cheese.
- Lay out one sheet of filo pastry. Brush lightly with melted butter.
- Top with another sheet of filo pastry.
- Repeat with a third sheet of filo pastry, brushing each layer with melted butter.
- Spread the parsley mixture evenly over the pastry. Top with 3 more sheets of filo pastry, buttering each layer.
- Firmly press down the pastry to seal the layers.
- Cut the pastry in half widthways.
- Cut each half into 1.5-2cm wide strips.
- Brush the strips generously with melted butter.
- Gently twist each strip.
- Lightly season with freshly ground black pepper.
- Place on the prepared baking tray and bake for 10-15 minutes, or until golden brown and crispy.
- Serve warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
3g
Fat
12g
Carbs
1g
