Ingredients

For the Filling

  • 1 kg eggplants
  • 2 grated onions
  • 1 cup oil
  • 1 grated tomato
  • 2 tbsp parsley, finely chopped
  • 1/2 cup sweet trahana (a type of Greek pasta)
  • 2 eggs
  • 300 g feta cheese
  • Salt
  • Pepper

For the Homemade Phyllo Dough

  • 750 g soft flour
  • 2 tbsp vinegar
  • 5 tbsp oil
  • 1 tsp salt
  • About 1 glass of water
  • Flour for rolling out the dough

Instructions

The Dough

  1. Mix all the ingredients together and add water gradually until a stiff dough forms.
  2. Roll the dough into a log and cut into 8 pieces.
  3. Place each piece in a floured bowl to rest.

The Filling

  1. Peel the eggplants and cut them into small cubes.
  2. Soak the cubes in a basin of water.
  3. Grate the onions and place them in a pan.
  4. Add the oil and sauté for 2-3 minutes.
  5. Squeeze the eggplants well to remove excess water and add them to the pan.
  6. Mix the filling well to coat the eggplants with oil, then add the grated tomato, parsley, and trahana.
  7. Cook on low heat until the liquids evaporate.
  8. Season with freshly ground pepper and a little salt (as feta will also add saltiness).
  9. Once the mixture has cooled, add the crumbled feta and beaten eggs.

The Phyllo Dough

  1. Roll out each piece of dough with plenty of flour and a thin rolling pin.
  2. Place each sheet of phyllo in the pan, folding and oiling each layer.
  3. Use 4 sheets for the base, then add the filling, and cover with the remaining 4 sheets.
  4. Bake in a convection oven at 180°C on the third rack on for 40-50 minutes.

Enjoy!

Source: Argiro Barbarigou