|Sunflower oil||2 Teaspoon|
|Onion||1 , peeled and chopped|
|Canned chopped tomatoes||14 Ounce (1 Can Or 397 Grams)|
|Chopped thyme||1 Tablespoon|
|Chopped mixed nuts||6 Ounce (175 Grams)|
|Fresh white breadcrumbs||4 Ounce (100 Grams)|
|Grated parmesan cheese||4 Tablespoon|
|Ground black pepper||To Taste|
|Filo pastry sheets||10 Ounce, thawed if frozen (300 Grams, 1 Pack)|
|Butter/Sunflower margarine||2 Ounce, melted|
|Thyme sprigs||3 (For Garnish)|
Preheat the oven to Gas 5, 375°F, 190°C, 10 mins before baking.
Heat oil in a pan and saute onion for 2-3 mins.
Add tomatoes, thyme and nuts and cook for a further 5 mins.
Remove from heat.
Stir in the breadcrumbs and Parmesan cheese.
Season to taste.
Allow to cool.
Reserving two sheets, brush filo with melted fat and overlap to form a rectangle 14 in x 20 in/36 cm x 51 cm.
Spread tomato mixture over pastry, leaving 1 in/2.5 cm space round edges.
Fold over edges and secure with melted fat, then carefully roll up from widest side to form a roll.
Transfer to greased baking sheet and brush with melted fat.
Using a leaf-shaped cutter, stamp out shapes from reserved filo and arrange over strudel, securing with melted fat.
Bake for 25-30 mins or until golden.
Serve hot or cold, garnished with thyme, on a bed of salad.