Chewlog

Onion & Feta Filo Flat One

March 25, 2008 Appetizers, EASY, vegetarian

Ann is 28. Good one. She always rocks the days and gets older gracefully. Recently Ann has introduced some cool people from the home land to me… he he ha ha. So I’s happy to have ‘em ova. Yeah. Wish this image was better… need to buy some lamps!

Serves: 4 (with lots of other food… )
Prep: 20min
Cook time: 20min

Ingredients:
2 large onions
1 tablespoon of raw sugar
1 lug of red wine vinegar
1 big scoop of kalamata olives
100g of Bulgarian Feta Cheese
Filo Pastry (1/3 pack??)

1. Slice and sauté the onions by frying them up in some olive oil for about 10 minutes. This will vary depending on the breadth of your pan. The more surface area on the base the faster they will soften up.
2. Once a little soft and a bit transparent add a tablespoon of sugar and a lug of red wine vinegar. Sweat for a few more minutes and stir through the flavours.
3. Turn the heat off and allow to cool a little.
4. On a baking tray lay down some filo pastry. I used about 1/3 thickness of a standard pack. I’m not sure that a little hear or there matters much. You should decide how much pastry you would like. Certainly a 1/3 was quite light. I could imagine some cooks doubling that.
5. Bush the bottom of the pan lightly with olive oil (I could also imagine a few cooks doubling that too!)
6. Poke the filo down into a pan with each edge rolling over by a few centermeters – it’s great for crisping it up around the edges.
7. Brush a little more oil over the top of the filo.
8. Layout the onions on top leaving the edges exposed to brown up. Crumble feta on top and halve the kalamata olives and lay ‘em out too.
9. Bake for 25 or so minutes on 180 degrees celcius. If it looks like its browning too quickly – just turn it down a tad.
10. Serve when its got golden bits emerging on top.
Delish.

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