- 1/2 t ground cumin (more if you prefer)
- 1 t coriander seeds, pounded lightly
- 100 ml fresh cream
- 5 sheets of Mediterranean Delicacies phyllo pastry
- 150 g roast beef, chicken or lamb, sliced thinly (meat should be cooked, rare beef or lamb is fine)
- Mediterranean Delicacies Green Olives
- salt, to taste
- 80 ml butter, melted
Method: 1. In a bowl beat eggs lightly. Add caramelised onion dip, cream, spices and salt (the dip is sweetish so be a little generous with the salt), and mix well. 2. Grease the pie tin and pre-heat oven to 180 degrees Celsius. Unwrap the thawed phyllo, and cover with a damp tea towel between brushings. Brush a sheet of phyllo with butter. Cover other phyllo sheets. Place prepared phyllo, butter side up over the tart tin, centering it. Repeat for remaining phyllo sheets. Scrunch overhanging phyllo into the tart tin and along the inside of the fluted ends to make roughly formed pleats. 3. Pour the caramelised onion mixture into the pie tin. Arrange the cooked beef slices and olives over. Bake for 20 minutes or until set. 4. Serve with flat leaf parsley and slices of preserved lemon.