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.