Preheat the oven to 180°C.Grease a 20cm cake tin with butter.
1. Base: Brush the phyllo pastry sheets with the melted butter and line the bottom and sides of the cake tin with the paste.
2. Filling: Heat the oil and butter in a large pan and fry the onions and chilli over medium heat. Add 30ml (2T) of the jam, season with salt and pepper and slowly caramelise the onions until golden brown and soft. Set aside to cool