150grms unsalted butter
2 brown onions, thinly sliced
3 garlic cloves, minced
1kg green beans, sliced
100mls water
salt and pepper to taste
½ bunch parsley leaves, chopped
500grms green prawns, shelled and deveined
500grms squid, cleaned and cut into strips
12 anchovy fillets
50grms capers, rinsed well
3 tomatoes, peeled,quartered and seeded
6 sheets fillo pastry
50grms sesame seeds
1 egg yolk

Method:

In a large heavy pan, sauté the onions and garlic in 100gms butter over a low heat for half an hour. Add the sliced beans, water, salt and pepper to taste. Cover and braise for 1½ hours, stirring occasionally. Add the parsley and cook for another 15 minutes. Allow to cool well.
Prepare the squid and the prawns. Place the beans into a baking dish. Lay over the shellfish, then the tomatoes, capers and anchovies. Season to taste. Melt the remaining butter and brush each sheet of fillo, layering one onto the other. Cover the dish with the prepared
fillo. Brush with the egg wash and sprinkle over the sesame seeds. Bake in a preheated moderate oven for 30 minutes. You may prepare them if you wish as individual parcels.