A golden phyllo pie filled with juicy roasted eggplant and sweet peppers, accented with salty feta and stretchy mozzarella. The fine, crackling layers and vivid Mediterranean flavor make it a natural fit for dinner or a relaxed table with friends.
Ingredients
- 2 medium eggplants, cut into cubes
- 2 sweet peppers
- Olive oil, for roasting the vegetables
- 200g (7 oz) feta, crumbled
- 100g (4 oz) mozzarella, shredded
- 30g (1 oz) parsley, finely chopped
- 5 scallions, sliced
- 3 eggs, lightly beaten
- 4–5 sheets phyllo dough
- Salt and black pepper, to taste
- Unsalted butter, melted, for greasing the pan and brushing the sheets
- Sesame seeds, for sprinkling, optional
Step-by-Step Recipe
- Preheat the oven to 200 °C (392 °F).
- Toss the eggplant cubes and whole or halved peppers with olive oil and a little salt. Spread on a baking sheet. Roast the peppers for 12–15 minutes and the eggplant for 20–25 minutes, until tender and lightly browned. Let the eggplant cool; if needed, peel the peppers, remove the seeds, and slice them.
- In a large bowl, combine the roasted vegetables, feta, mozzarella, parsley, and scallions. Taste and season with salt and pepper if needed. Stir in the beaten eggs until evenly combined.
- Brush a shallow 28–30 cm (11–12 inch) pie dish with melted butter. Lay in the first sheet of phyllo and brush it with butter. Add the remaining 3–4 sheets at different angles so the corners create a ‘star’, brushing each sheet with butter as you go.
- Spoon the filling into the center. Fold the overhanging phyllo edges toward the middle over the filling and brush with butter. Sprinkle with sesame seeds, if using. Bake for 30–35 minutes, until deeply golden and crisp.
- Let the pie rest for 10 minutes, then slice and serve.
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Tips and Variations
- Working with phyllo: keep the sheets covered with a damp towel so they do not dry out, and brush with a thin layer of butter rather than soaking them.
- Cheese swaps: feta can be replaced with brined cheese or a mix of soft brined cheese with a pinch of oregano. If you like, swap the mozzarella for suluguni or a semi-hard cheese.
- Add-ins: a pinch of chili flakes, lemon zest, or a handful of olives brings an extra Mediterranean edge.
- Gluten-free idea: use rice paper or gluten-free baking sheets, though the texture will be different.
- Vegan version: replace the feta with plant-based cheese, and the eggs with a mixture of 2 tbsp chickpea flour and 4 tbsp water or 2 tbsp starch and 120 ml plant cream.
What to Serve With It
- A fresh cucumber and tomato salad dressed with olive oil and lemon juice.
- Yogurt sauce with garlic and herbs, or a lemon-tahini sauce.
- A light dry white wine or ayran/kefir for a non-alcoholic pairing.
Storage and Reheating
- Refrigerator: up to 3 days in an airtight container.
- Reheat: 10–12 minutes in a 180 °C (356 °F) oven or 4–5 minutes in an air fryer to keep the crust crisp.
- Freezing: the pie can be frozen before baking, assembled, for up to 1 month. Bake from frozen, adding 5–10 minutes to the baking time.
Nutritional Value (per serving)
| Calories | ≈ 365 kcal |
| Protein | ≈ 12 g |
| Fat | ≈ 26 g |
| Carbohydrates | ≈ 18 g |
| Fiber | ≈ 4 g |
| Sugars | ≈ 6 g |
| Sodium | ≈ 800 mg |
FAQ
Can I use puff pastry instead of phyllo?
Yes, but the crust will be more layered and substantial rather than ultra-crisp. Bake at 190 °C (374 °F) for about 35–40 minutes, until well browned and the bottom is dry.
Do I need to peel the peppers after roasting?
That is optional. Removing the skin makes them easier to eat and gives the filling a softer texture. Let the peppers cool, then peel, seed, and slice them.
What can I use instead of feta in the filling?
Brined cheese, adyghe cheese, or ricotta mixed with a pinch of salt and a little lemon juice all work well for a gentler tang. The flavor will be milder than feta.