Fillo Pissaladière

Cook time 45 mins
Servings 4-6


20g butter

1 tbsp olive oil

3 large brown onions, finely sliced

1 tbsp capers

3 sprigs thyme

1 bay leaf

Salt and pepper

7 sheets of fillo pastry

7 tbsp finely grated Parmesan

100g butter

20 Ligurian olives (small)

30 good quality anchovies cut into strips

Fillo Pissaladière


Pre heat the oven to 180C and line a 25 x 30cm slice tin with baking paper.

Melt the butter with the oil in a large pan on low heat. Add the onions, capers, herbs and season with salt and pepper. Cook on low heat for 1 hour, stirring regularly until the onions are very soft and translucent. Cool and remove the thyme sprigs and bay leaf.

While the onions are cooking, prepare the pastry. Brush one sheet of the fillo with the butter and sprinkle with Parmesan. Place a new sheet of fillo pastry on top and repeat so you have a stack of 7 sheets. Place in the tin so it fits snug then line with baking paper, fill with pastry weights and bake in the oven for 15 mins.  Remove baking paper and weights and continue to cook for a further 5-8 mins uncovered.

Fill the pastry shell with the onion mixture and pat it smooth. Arrange the anchovies in a lattice pattern over the onions and dot with olives. Bake in the oven for a further 5-10 mins.