Spring onions in filo pastry (?????????? ?? ????????)

Spring onions in filo pastry (?????????? ?? ????????)

This is an amazingly minimalistic recipe. The dish consists only of filo pastry and spring onions. Just some salt, pepper and olive oil added to season it. I serve it as a mezze with ouzo or wine but as well as a starter in combination with some salad. The soft onion in combination with the crusty pastry makes an ideal light snack.

Wash and chop the scallions. Put them into a bowl, season with salt, pepper and some olive oil and mix well.

Take a leaf of the filo pastry and spread some olive oil over it. Add a second leaf and again spread some olive oil over it. Now put a third of the filling on one side of the pastry leafs. Roll the filo pastry up so it looks like a tube. Be careful with the openings of the filo. Make sure no filling is falling out while you roll it.

Once rolled, fold the filo at the openings to assure nothing is falling out while baking.

Repeat this until all the filling is used up.

Cut with a knife diagonally into pieces and put on top of a baking paper into the oven.

Bake for 30 minutes at 200 degrees centigrade.

Serve warm or cold.

The German version “Frühlingszwiebeln in Filo Teig” you can find here.