• 60 ml Water

  • 125 g Plain Flour

  • 0.5 teaspoon Salt

  • 0.5 cup roughly chopped, deseeded Olive

  • 25 Cloves Garlic peeled

  • 60 g drained Anchovies

  • 100 ml light Olive Oil plus enough to cover the garlic

  • White pepper

  • 25 ml Lemon Juice

  • 3 skinned Tomatoes cut into 12 slices

  • 2 witlof cut thinly into 12 slices


  • 1.

    For the filo pastry, make a dough with the flour , about 60ml water and salt.

  • 2.

    Knead well and rest for about an hour to create elasticity.

  • 3.

    Cut into about wight wedges and coat lightly in flour to prevent sticking.

  • 4.

    Roll in pasta machine at least three time from the thickest setting to the thinnest, until pastry is paper thin.

  • 5.

    Stretch two pieces to three foot lengths (approx 90 cm) and place on a baking tray.

  • 6.

    Brush one layer with a mild olive oil and sprinkle with olives.

  • 7.

    Place second layer of filo on top and pat down, brush with olive oil.

  • 8.

    Cut filo lengthwise, then across to make 18 squares.

  • 9.

    Bake at 200C until golden (approximately 10 minutes, depending on the oven).

  • 10.

    For the confit of garlic, place 24 cloves of garlic tightly in a saucepan and just cover with olive oil, slowly bring to simmer with the lid on.

  • 11.

    Simmer very gently until very soft taking care not to burn the garlic, approximately 30 minutes. Put aside to cool.

  • 12.

    To make the anchovy mix (anchoide), blend one clove of garlic, lemon juice, anchovies and pepper until smooth.

  • 13.

    Add oil slowly as for mayonnaise.

  • 14.

    Add one to two spoonfuls of warm water to create a pouring consistency.

  • 15.

    To serve, warm filo pastry and confit of garlic.

  • 16.

    On six plates, place one file square then layer two cloves of garlic, one slice witlof, one slice tomato and a spoonful of anchoide.

  • 17.

    Place a second layer of filo on top and repeat layering, finishing with third filo square. Serve.

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