Thessaly Creamy Eggplant Pie - Greek
Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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3 large eggplants -- about 4 pounds total
salt -- to taste
1/2 cup extra-virgin olive oil
6 large onions -- coarsely chopped
1/2 cup milk
4 large eggs
1 pound Greek feta cheese -- crumbled
freshly ground black pepper -- to taste
1 pound commercial phyllo dough sheets -- defrosted and at room temperature
3 tablespoons extra-virgin olive oil -- to 4 tablespoons, for brushing phyllo
• Peel the eggplants and cut them into 1-inch cubes.
• Place in layers in a colander, sprinkling each layer with salt.
• Place a plate over the eggplants, place a weight on top of the plate, and leave the eggplants to drain over a bowl or the sink for 1 hour.
• Rinse with ample water and drain thoroughly.
• Pat the eggplant cubes dry.
• Heat olive oil in a large, wide pot over medium heat and cook the onions for a few minutes, stirring, to soften.
• Add the eggplant cubes, toss to coat with oil, and cook, stirring, until the eggplant is tender, about 8 minutes.
• Remove from the heat and let cool.
Beat the milk and eggs together and add them to the eggplant mixture.
Add the feta and toss everything together.
Adjust the seasonings with additional salt and pepper.
• Lightly oil a 13x18-inch baking pan that is 2 inches deep. Preheat the oven to
• 375F.
• Open the phyllo and place on a work surface.
• Cover with a cloth to keep it from drying out.
• Place the first sheet of phyllo inside the baking pan, allowing the excess to hang over the edge.
• Brush with olive oil.
• Repeat the next sheet, aligning it so that the excess hangs over the opposite edge.
• Brush with the olive oil.
• Repeat with 6 more sheets, letting the excess hang over the alternating edges so that there is enough excess phyllo to roll up and form a decorative rim once the pie is completely assembled.
• Spread the filling evenly over the phyllo.
• Cover with 6 more sheets, letting the excess hang over alternate edges and brushing over with olive oil.
• Take the bottom and top excess phyllo and roll it up together around the perimeter of the pie to make a rim.
• Sprinkle the top lightly with water and score the pie into serving pieces without cutting all the way to the bottom.
• Bake until golden, about 1 hour.
• Remove from the oven, cool for at least a half hour, and serve.
Makes 10 to 12 servings
AuthorNote: My mother-in-law introduced me to the eggplant pies for Thessaly.
There are many recipes for pie filled with eggplant, and the dish is something of a regional specialty, found very seldom in other parts of Greece. The filling is so substantial that, on first bite, most people think they are eating meat.
ChupaNote: I like to add red peppers and green onions or leeks to the eggplant in this pie. Sun-dried tomatoes and kalamata olives are also a good addition.
Cuisine: "Greek"
Source: "The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield: "1 pie"
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Per Serving (excluding unknown items): 441 Calories; 27g Fat (67.3% calories
from fat); 13g Protein; 16g Carbohydrate; 5g Dietary Fiber; 115mg Cholesterol;
696mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0
Non-Fat Milk; 4 1/2 Fat.
NOTES : Borek - Melitzanopita
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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