ingredients
- 1 packet of filo pastry
- 2 medium tomatoes
- good size onion.
this size recipe will make enough for maybe 2 people depending on how much you like it. for a bigger size increase the amount of onion and tomato and use the whole lot of the pastry providing you make more layers on the bottom than the top as it has to hold together when you pick it up obviously.
method
- the oven should be preheated to 200 degrees, this will be written on the packet with the recipe they usually give print on the packet.
- this will use half your packet of filo, unfold and lay out. take 12 sheets for the bottom and 10 sheets for the top. ( i`m guessing your sizes are the same as ours when i said half) melt butter or use spray oil if you want healthier, but must admit butter works best.
- cook the onion and tomato, before laying out your pastry as being thin it dries out rather quickly, (you can lay a wet tea towel over the pastry to keep it moist. once it dries out it becomes very brittle) just fry it up till cooked in a small amount of oil and set aside.
- now brush your pastry sheet by sheet in the container or oven tray till you have the 12 for the bottom
- spread the tomato and onion over then begin with the top 10 sheets layering over the filling, roll the edges together just till you have the filling encased