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 from 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