Greek Eggplant and Walnut Pie
Discover the rustic charm of Mediterranean cuisine with this Greek Eggplant and Walnut Pie—a savory masterpiece that blends tender roasted eggplant, crunchy walnuts, and creamy feta cheese, all wrapped in buttery, golden phyllo dough. Infused with the aromatic flavors of garlic, parsley, and oregano, this pie is a perfect balance of rich textures and vibrant tastes. Ideal for a cozy dinner or an elegant appetizer, it’s an impressive yet approachable recipe that celebrates the best of Greek culinary traditions. Ready in just over an hour, this vegetarian delight is sure to become a favorite for weeknight meals or entertaining guests. Serve it warm or at room temperature for a slice of Mediterranean comfort.
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Recipe Information
Ingredients
- 2 medium eggplants
- 4 tablespoons olive oil
- 1 large onion
- 3 units garlic cloves
- 1 cup walnuts
- 2 tablespoons fresh parsley
- 1 cup feta cheese
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 sheets phyllo dough sheets
- 4 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cut the eggplants in half lengthwise. Brush the cut sides with 2 tablespoons of olive oil and place them face-down on the prepared baking sheet. Roast for 25–30 minutes, or until the flesh is soft and slightly caramelized. Remove from the oven and let cool.
While the eggplant is roasting, finely chop the onion and mince the garlic cloves.
Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and sauté for 5 minutes, or until softened. Add the garlic and sauté for another minute until fragrant. Remove from heat.
Roughly chop the walnuts and fresh parsley. Crumble the feta cheese.
Once the eggplants are cool enough to handle, scoop the flesh out of the skins and mash it in a medium-sized bowl until slightly chunky.
Add the sautéed onion and garlic, chopped walnuts, parsley, feta cheese, oregano, salt, and black pepper to the bowl with the mashed eggplant. Mix until well combined.
Grease a 9-inch round baking dish or pie pan with a light layer of melted butter.
Place one sheet of phyllo dough into the dish, letting the excess hang over the edges. Brush with melted butter. Repeat this process, layering and buttering 7 more sheets of phyllo dough, rotating them slightly each time to cover all sides of the pan.
Pour the eggplant and walnut filling into the phyllo-lined dish. Fold the overhanging edges of phyllo over the filling, tucking them neatly. Brush the top with more melted butter.
Bake in the preheated oven for 25 minutes, or until the phyllo is golden brown and crispy.
Allow the pie to cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.9 g | 282% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 62.8 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 3839 mg | 167% | |
| Total Carbohydrate | 167.9 g | 61% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 30.4 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1019 mg | 78% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2572 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
