Pies made from filo dough with eggplant, pistachios and feta filling
4 servings
30 minutes
These exquisite filo pastry pies filled with eggplant, pistachios, and feta are a true embodiment of Greek gastronomy. They combine the delicacy of flaky pastry, the creamy texture of feta, and the tender sweet flesh of eggplant enriched with the aromas of coriander, mint, and spicy red pepper flakes. Pistachios add a crunchy textural note, giving the dish a special depth of flavor. The thin filo transforms each basket into a fragile golden masterpiece, creating a harmonious blend of tenderness and crunch. These pies are perfect for festive tables or cozy evenings with a glass of white wine. The dish highlights the spirit of Mediterranean cuisine, immersing you in the atmosphere of sunny Greece where simplicity of ingredients turns into true culinary art.
1
Preheat the oven to 200 degrees.
2
Cut the eggplant in half lengthwise, brush with oil, season with salt and pepper. Place cut side down on a parchment-lined baking sheet and bake in the oven for 20 minutes until soft. Remove from the oven.
- Eggplant: 550 g
- Extra virgin olive oil: to taste
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Reduce the temperature to 190 degrees.
4
Slightly cool the eggplant and peel it. Chop the flesh finely. Transfer to a bowl.
- Eggplant: 550 g
5
Add crumbled feta, 3 tablespoons of finely chopped pistachios, coriander, red pepper flakes, and mint to the flesh of the eggplant. Season with salt and pepper, and mix well.
- Feta cheese: 60 g
- Green pistachios: 60 g
- Ground coriander: 0.3 teaspoon
- Red pepper flakes: 0.3 teaspoon
- Chopped mint leaves: 2 tablespoons
6
Grease 6 muffin molds with butter.
- Extra virgin olive oil: to taste
7
Place the dough on a work surface and grease it with oil, then add another layer and grease again. Repeat the same with the remaining dough. Slightly press and cut into 6 squares. Place the dough in molds and press lightly.
- Filo (phyllo) pastry: 5 piece
- Extra virgin olive oil: to taste
8
Fill the pastry baskets with filling, brush the top with oil, and sprinkle with the remaining crushed pistachios. Pinch the edges slightly.
- Green pistachios: 60 g
- Extra virgin olive oil: to taste
9
Bake until golden brown for about 30 minutes. Let cool slightly and serve warm.
