Eggplant Pie with Homemade Phyllo and Feta

Recipe by: Nikos Dimitra Zuguridis Mistridu

This Greek eggplant pie with homemade phyllo and feta combines a savory filling of tender eggplant, sautéed onions, feta cheese, and eggs with handmade layered pastry. The homemade phyllo is brushed and folded to create distinct layers that bake until crisp and golden around the soft eggplant filling.

Eggplant Pie with Homemade Phyllo and Feta

Recipe by Nikos Dimitra Zuguridis Mistridu

5.0 from 1 vote

Course: AppetizersCuisine: GreekDifficulty: Easy

Servings

16

servings

Prep time

45

minutes

Cooking time

1

hour 

30

minutes

Calories

400

kcal

Total time

2

hours 

15

minutes

Traditional-style Greek eggplant pie made with homemade phyllo. A hearty savory pie with crisp, golden pastry and a rich, flavorful filling.

Ingredients

Metric US

• Eggplant Filling

• 1.5 kg 1.5 Eggplants

• 400 g 400 Feta Cheese

• 3 3 Eggs

• Smoked Paprika, to taste

• Black Pepper, to taste

• 4 4 Onions, finely chopped

• A little oil, for sautéing

• A little all-purpose flour, only if needed to absorb excess liquid

• Homemade Phyllo

• 1 kg 1 All-purpose flour

• 530 g 530 Water

• 2 tsp 2 Salt

• 1 tsp 1 Sugar

• 2 tbsp 2 Vinegar

• 40-50 ml 40-50 Vegetable Oil

• For Brushing the Phyllo

• Vegetable shortening, as needed

• Vegetable oil, as needed

Recipe directions

• Prepare the Eggplant Filling
• Peel the eggplants and cut them into small cubes.
• Place them in a large bowl of water and set aside.
• Finely chop the onions.
• Heat a little oil in a large skillet and sauté the onions until softened.
• Drain the eggplant and squeeze it thoroughly with your hands to remove as much water as possible.
• Add the eggplant to the skillet with the sautéed onions.
• Reduce the heat, cover with a lid, and cook until the eggplant is completely tender.
• Remove from the heat and allow the mixture to cool.
• Once cooled, drain the eggplant mixture very thoroughly again. It is important that the filling does not contain excessive moisture.
• If a significant amount of liquid remains in the skillet, place it over high heat and cook until most of the liquid has evaporated. If necessary, add a small amount of flour to help bind the remaining moisture.
• Once the eggplant mixture is cold, season with smoked paprika and black pepper.
• Add the crumbled feta and eggs and mix thoroughly.
• Make the Homemade Phyllo
• Place the flour, water, salt, sugar, vinegar, and vegetable oil in a large mixing bowl.
• Knead until you have a smooth, pliable dough.
• Cover and let the dough rest for 1 hour.
• Divide the dough into 2 equal portions.
• On a large, well-floured work surface, roll the first portion into a large, thin sheet.
• Mix a little vegetable shortening with vegetable oil to make it easier to spread.
• Lightly brush the surface of the phyllo with the shortening and oil mixture.
• Fold the sheet several times to create multiple layers.
• Adjust or roll the folded dough to fit your baking pan and place it over the bottom.
• Assemble the Eggplant Pie
• Spread all of the eggplant and feta filling evenly over the bottom layer of homemade phyllo.
• Roll out the second half of the dough and repeat the same brushing and folding process.
• Place the second sheet over the filling.
• Seal the edges of the pie well.
• Score the surface into portions without cutting all the way through to the bottom.
• Bake
• Bake in a preheated oven at 180°C / 355°F convection for approximately 1 hour, or until the homemade phyllo is thoroughly baked and has developed a deep golden color.
• Remove from the oven and allow the eggplant pie to rest before slicing and serving.

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Greek Eggplant Pie with Homemade Phyllo

Eggplant works particularly well in savory Greek pies because once properly cooked it develops a soft, almost creamy texture. Combined with feta and onions, it produces a substantial filling without requiring meat.

In this recipe, however, the filling is only half of the equation. The homemade phyllo is what gives the pie its distinctive character.

Rather than simply rolling two plain sheets, the dough is brushed with fat and folded several times. These folds create layers within the pastry, giving the finished pie a more layered, crisp texture.

How to Get Crisp Homemade Phyllo

Give the dough its full 1-hour resting time before rolling.

Resting allows the dough to relax, making it easier to stretch into a large, thin sheet without constantly shrinking back.

The mixture of vegetable shortening and oil is applied lightly between the folds. You want enough to separate the layers during baking, but not so much that the pastry becomes excessively greasy.

The folding technique essentially creates several thin layers from each large sheet of dough.

Eggplant and Feta: A Classic Greek Combination

Feta contributes both saltiness and acidity, balancing the mild sweetness of the cooked onions and eggplant.

Because feta is already salty, taste the filling before deciding whether additional salt is necessary. In many cases, no additional salt will be needed.

Smoked paprika provides a deeper savory note, while black pepper gives the filling enough contrast without overpowering the eggplant.

How to Store Eggplant Pie

Once completely cooled, cover the pie well and refrigerate it.

It can be reheated in the oven until the pastry is warm and crisp again. An oven is preferable to a microwave when you want to preserve the texture of the homemade phyllo.

The pie can also be served at room temperature, making it suitable for a meal, buffet, or savory snack.