Ingredients
Makes 8-10 pies
375g Fillo Pastry
180ml extra virgin olive oil, for brushing pastry
3 tbsp extra virgin olive oil
3 eggplants
1 onion, chopped
3 cloves garlic, minced
400g tomato passata
½ tsp oregano
200ml water
Salt and pepper, to taste
100g feta cheese
1/2 cup chopped parsley
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced.
To make the eggplant mixture
Place a deep pan over medium to high heat, add the 3 tablespoons of extra virgin olive oil. Sauté onion and garlic for one minute, then add the eggplants, constantly stirring for approximately 3 minutes.
Pour in tomato passata and water, then add the oregano, salt and pepper to taste. Stir then turn the heat down to medium and allow to simmer, stirring occasionally until the sauce thickens.
Allow to cool slightly then crumble in the feta cheese, add the parsley, then fold through gently.
To assemble the pies
Lay a single sheet of Fillo pastry onto your bench, with the long side of the pastry facing you. Place one hand in the centre of the sheet, then use the other hand to slightly move each corner in one direction, continuing this process until the Fillo Pastry forms a spiral. Fold another sheet of Fillo Pastry in half and place it directly on top of the spiralled layer. Use your hands to gently shape the pocket where you’ll be adding the filling.
Place large spoonfuls of the eggplant filling into the Fillo Pastry. Use olive oil to brush the Fillo Pastry each time you fold it over itself to seal the parcel. Turn the parcel around to reveal the spiral design, then place it seam-side down on a baking tray. Repeat with remaining pastry and filling. Brush each pie generously with oil and bake for 40 minutes or until the pastry turns a deep golden colour.
Recipe, video & Photography: Mary Politis from Mary’s Kouzina
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