INGREDIENTS:
• 100ml olive oil
• 4 Spanish onions, halved and finely sliced
• 2 cloves garlic, peeled, finely chopped
• 1 tsp ground cinnamon
• Pinch granulated sugar
• ½ bunch dill, finely chopped or 2 tsp dried dill
• 6 vine plum tomatoes, skinned and roughly chopped, reserve half their juices
• 1 tsp tomato puree
• 50g blanched almonds, blitzed to a crumble
• 250g feta cheese, crumbled
• 1 packet filo pastry, approx 12 sheets
• 150g melted butter

METHOD:
• Preheat oven to 350°F/180°C/Gas 6. Heat olive oil in a large surface pan, gently fry the onions over a low heat, add the garlic, cinnamon and sugar and increase heat. Fry for about 6 minutes until caramelised.
• Add the dill, tomatoes and some of their juices, and tomato puree and cook for a further 5 minutes until reduced. Unfold the pastry and cut in half, keep covered with a damp cloth to stop from drying out.
• Brush baking tin (approx 30 x 20 cm) with melted butter, line the tin with a sheet of filo, brush with butter and repeat again, to give a three layer thickness. Spread half the onion mixture over the pastry, top with half the almonds and half the feta.
• Sandwich three layers of filo together brushing each with melted butter and place on top of onion feta mix. Top with remaining onions, almonds and feta and again top with a three layered piece of filo.
• Lightly score the top cutting 6 diamonds, brush with butter and splash with a little water, place on a baking tray and cook for 30-35 minutes until golden.
• Cool a little before serving. Serve with a shaved fennel, black olive, watercress, mint and parsley salad, dressed with a little lemon juice and olive oil. Or serve with some tsatziki.

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