Heat 4 tbsp olive oil and saute the onion over high heat. Once it starts to turn golden brown, quench with the wine and add the sugar. Continue to cook over strong heat, constantly stirring until the mixture dries up. Remove from the fire and leave the onions to cool down. Strain the anchovies from their oil and mince them. Mix the onions with the anchovies, olives, parsley, graviera cheese, oregano and a little salt. Divide the mixture in 2 parts. Prepare the kritsinia and bake in a preheated oven at 190ºC for approx. 20 min.

For the kritsinia:
Lay 3 Filo Pastry sheets, smear with olive oil and place one on top of the other. Spread one part of the stuffing on top and cover with another 3 sheets, oiling them in between.

Press the sheets with your fingers and cut then in half along the larger side. Then, cut 12 vertical strips, approx. 2 fingers thick each.
Take the two edges of each piece and twist them in reverse. Place the kritsinia, in order, in a baking pan laid with baking sheet. Continue in the same way with the remaining ingredients.