Ingredients
10 sheets Antoniou Fillo Pastry
1/2 cup olive oil, for assembling
For the filling
1/3 cup extra virgin olive oil
450g eggplant (1 very large eggplant), cut into 2cm cubes
1 red onion, sliced
4 garlic cloves, finely chopped
250g cherry tomatoes, chopped in half
1/2 cup olives, pitted & marinated in vinegar
1 cup chopped fresh herbs (parsley, basil, thyme, oregano)
2 tablespoons pine nuts, toasted
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 180 degrees Celsius fan forced. You will need a 24cm frypan or pie dish for this recipe.
For the filling
Heat the olive oil in a medium sized frypan over high heat, add eggplant and cook until brown, approximately 5 minutes. If the pan gets too dry, add more olive oil. Add the onion and cook for a further 5 minutes, stirring occasionally. Add garlic and cook for a further minute. Add cherry tomatoes and cook for a further minute. Remove from heat. Add the olives and herbs and mix through. Allow to cool completely.
Assembling the pie
Brush the clean frypan or pie dish with oil. Brush one sheet of Fillo Pastry with olive oil and transfer it to the frypan, allowing one side of the Pastry to hang over the side of the frypan. Repeat with remaining sheets of Fillo Pastry, rotating each slightly to cover the whole pan. Place the filling in the base of the pan, scrunch in the overhanging Pastry and brush with oil. Sprinkle the pine nuts over the filling.
Bake for 30 minutes or until golden and crispy all over.
Watch this video to learn how to make a vegan eggplant pie with Fillo Pastry