Recipes

4 tablespoons butter or 2 to 3 tablespoons olive oil
3 onions halved and thinly sliced
1 teaspoon salt
1/2 teaspoon ground cinnamon
5 eggs, beaten
2 tablespoons coarsely chopped flat leaf parsley
1 1/2 tablespoon coarsly chopped fresh cilantro
3 ounces feta cheese, diced
salt and pepper

For the Pastry:
12 sheets phyllo dough, defrosted if frozen
4 tablespoons melted butter or 4 tablespoons olive oil

For the red bell pepper and tomato sauce:
1 (14 ounce) jar roasted red bell peppers - (I roasted bell peppers at home, you can google the procedure)
1 (14 ouce) jar diced tomatoes - (I cut 2 tomatoes and didn't use the jar)
Pinch of saffron strands, softened in a little boiling water
1 tablespoon honey
salt and pepper
2 garlic cloves, crushed
squeeze of lemon juice - I bought it and forgot to add :(
(I added some tofu, which wasn't in the original recipe)

The original recipe is for rolls, I felt it was a little time-consuming so I rather made a pie instead of rolls. It tastes amazing.

1. Melt about half the butter or heat half the olive oil in a skillet over medium heat. Stir in the thinly sliced onions and sprinkle with the salt. Cook for a few minutes, stirring. Cover the pan and cook, stirring occasionally, until the onions are soft but not colored.

2. Stir in the ground cinnamon, beaten eggs, and remaining butter or olive oil. Keep over low heat for 2 to 3 minutes until the eggs are thick but still moist (like scrambled eggs). Stir in the chopped herbs, tofu and the feta; season to taste. Transfer to a bowl and leave to cool.

3. To make the red bell pepper and tomato sauce, first drain the peppers. Then put them in a blender or food processor with the tomatoes, saffron, honey, and salt and pepper to taste. Blend this mixture to a puree. Pour into a pan, add the garlic, and simmer for 30 minutes, until reduced by about half and thick. (I didn't use all in the recipe, I put the remaining in some Indian curries, that tasted awesome)

4. Meanwhile preheat the oven to 350 degree F. Cover the pan with 2 phyllo sheets, butter them , spread the feta mixture and cover it with 2 phyllo sheets, repeat the steps and put the red bell pepper sauce as the uppermost layer and cover it again with 2 phyllo sheets.

5. Bake the pastries for 20 to 25 minutes until golden. Remaining bell pepper sauce (if any) can be used for decoration

3 red bell peppers
1 garlic clove minced
1/2 pound cherry tomatoes, quartered
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper
5 ounces feta cheese
Fresh Basil Leaves, shredded

1. Preheat the over to 375 degree F. Quarter and seed the peppers, put them in a single layer in a roasting pan. Skin-side down.

2. Mix together the garlic, tomatoes, oil, vinegar, and salt and pepper to taste. Spoon a little of this mixture into the cavity of each pepper. Bake for 25 to 30 minutes untill the peppers are tender. Leave to cool

3. Sprinkle with the crumbled feta and shredded basil