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1
Heat the olive oil in a large, heavy-bottomed saucepan over low heat and saute the onions until softened and sticky; this can take up to 20 minutes.
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2
Add the garlic, cinnamon and tomato paste and cook for another 2 minutes.
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3
Add the tomatoes and their juices and cook over medium heat for about 8 minutes, before adding the string beans, sugar, dill, a pinch of sea salt and the water.
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4
Reduce the heat to a simmer and cook the beans for about 40 minutes, stirring occasionally, until the beans are soft and the sauce is nice and thick.
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5
Check the seasoning and cool before assembling.
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6
Preheat the oven to 350F.
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7
Unfold the dough and cover with a damp cloth to prevent it from drying out.
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8
Brush a baking sheet (about 12 x 8 inches) with melted butter.
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9
Line the pan with a sheet of filo (cut to fit if too big), brush with butter and repeat until you have a three-layer thickness.
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10
Spread half the tomato and bean mixture over the dough and top with half each of the dates and feta.
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11
Sandwich another three layers of filo together with melted butter and place on top.
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12
Top with the remaining tomato mixture, dates and feta.
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13
Sandwich the remaining three filo sheets together as before and place on top.
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14
Lightly score the top, cutting into diamonds.
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15
Brush with the remaining butter and splash with a little water.
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16
Cook for 3545 minutes or until golden.
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17
Let cool slightly before serving, drizzling each portion with a little honey.
