Melitzanopita Greek Pie Using Eggplant Aubergine
Dive into the authentic flavors of Greece with Melitzanopita, a delectable Greek pie featuring tender roasted eggplant (aubergine), aromatic herbs, and creamy feta cheese, all wrapped in crisp, golden layers of buttery phyllo dough. This savory pie captures the essence of traditional Mediterranean cooking, blending ingredients like fresh parsley, dill, and mint for a burst of vibrant flavor in every bite. Perfectly seasoned with garlic, onions, and a touch of black pepper, this dish is as rich in taste as it is in texture. Whether served as a main course or a shareable appetizer, this dish is a show-stopping addition to your table. Simple yet elegant, this recipe is a must-try for anyone looking to explore the comforting, herbaceous delights of Greek cuisine.
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Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 4 tablespoons olive oil
- 1 large onion
- 3 pieces garlic cloves
- 2 tablespoons fresh parsley
- 1 tablespoon dill
- 1 tablespoon mint leaves
- 200 grams feta cheese
- 2 large eggs
- 10 sheets phyllo dough
- 6 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F).
Wash the eggplants, pierce them in several places with a fork, and place them on a baking sheet.
Roast the eggplants in the oven for 30-35 minutes, until the flesh is tender and the skin is slightly charred. Let them cool slightly.
Once cooled, peel the skin off the eggplants and chop the flesh finely. Set aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion, finely diced, and sauté until soft and translucent, about 5 minutes.
Add minced garlic and cook for another minute, until fragrant.
In a large mixing bowl, combine the roasted eggplant, sautéed onion and garlic, chopped parsley, dill, and mint. Mix well.
Crumble the feta cheese into the mixture, then add the eggs, salt, and black pepper. Stir until everything is well combined.
Grease a 9x13-inch (23x33 cm) baking dish or pie pan with olive oil.
Carefully layer one sheet of phyllo dough in the pan, brushing it with melted butter. Repeat this process with half of the phyllo sheets, ensuring each layer is buttered.
Spread the eggplant filling evenly over the phyllo layers.
Cover the filling with the remaining phyllo sheets, continuing to brush each layer with melted butter.
Tuck the edges of the phyllo dough neatly into the pan and brush the top layer generously with butter.
Using a sharp knife, score the top layer of the pie into square or diamond shapes to make serving easier later.
Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crisp.
Remove from the oven and let the pie cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.6 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 209 mg | 16% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 367 mg | 8% | |
*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.
