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This time of year is slightly awkward. The first greens of spring are just poking up, but the root cellar is almost bare. While we wait for the farmer’s market to fill, there is always the trusty onion. Incredibly versatile and equally tasty, onions can serve many purposes. Here, they take center stage, beautifully caramelized and golden. This recipe can be served any time of day.

For the crust:
Though you can make your own, phyllo dough works very well here.
Defrost overnight in refrigerator til thawed completely. Keep package closed until ready to use.

For the filling:
3 large onions, sliced thinly
2 cloves of garlic, minced
1 small tin of anchovies, packed in olive oil
1 can green or black olives, drained
1/2 lb. fresh mozzarella
1 cup plain Greek yogurt
1 tbs. butter
Olive oil
Salt and pepper

1.Preheat oven to 350 degrees.
2. Heat butter and drizzle of olive in oil in large pan over a low flame. When oil is shimmering and butter is melted, stir in onions and garlic. Salt liberally.
3. The onions will need about 30 minutes to caramelize. Stir frequently, adding more oil if necessary.
4. While onions are cooking, pulse anchovies and olives in food processor until desired textured. Set mixture aside.
5. Also in food processor, blend mozzarella and yogurt.
6. When onions are melted and golden, layer about 10 sheets of phyllo dough onto greased 9″ x 13″ baking sheet . Pinch edges of to form ridge and brush phyllo with olive oil.
7. Pour cheese mixture onto dough, then top with olive mixture, then onions.
8. Bake for 12-15 minutes, or until crust is golden.

Slice into squares and serve immediately.

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