Adapted from http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&... , we replaced the filo dough with a thin pizza crust, baked it as one large sheet, and cut it apart after baking. This cuts down on a lot of the per-piece work.

We also spread some olive oil on the crust before placing the topping on top.

3 tablespoons unsalted butter or olive oil
1 large red, 1 large yellow onions, thinly sliced
2 Granny Smith or other tart apples, peeled, cored, and thinly sliced
dash of salt

1 pizza crust, rolled out thinly
3 ounces fontina cheese, shredded
1 tablespoon minced fresh thyme leaves

In a large frying pan over medium-high heat, add the oil or butter. When hot, add onions and salt. Cook, stirring occasionally, until onions are soft and beginning to brown slightly, about 10 minutes.

Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30-45 minutes. This can be done ahead of time and refrigerated.

Preheat oven to 375°.

Place cooled onion-apple mixture on the pizza crust. Top with shredded cheese and minced thyme. Bake until crust is golden, 15 to 20 minutes. Serve hot.