Ingredients
- 5 thin village-style phyllo sheets
- 1/2 cup olive oil
For the Filling:
- 1/4 cup olive oil
- 5 large eggplants
- 2 onions, finely chopped
- 1 garlic clove, crushed
- 1 red bell pepper, diced
- 2 tomatoes, diced
- 1/2 bunch of parsley, finely chopped
- 1/2 bunch of mint, finely chopped
- 100g walnuts, coarsely chopped
- 100g hilopites pasta
- Salt and pepper to taste
Instructions
- Cut the eggplants into small cubes. Place them in a bowl with plenty of water and 1 tablespoon of salt. Weigh them down with a plate to keep them submerged and let them soak for 15 minutes.
- Drain the eggplants in a colander, squeeze out excess water with your hands, and dry them thoroughly.
- Heat 1/4 cup of olive oil in a wide pot. Sauté the onion, garlic, and red bell pepper for 3 minutes.
- Remove the garlic, add the eggplants, and continue to sauté for another 5 minutes.
- Add the tomatoes and cook until the filling absorbs the liquid.
- Season with salt and pepper, then remove from the heat. Stir in the parsley, mint, walnuts, and fine pasta.
- Grease a shallow 34 cm baking pan with olive oil. Layer three phyllo sheets in a radiating pattern, brushing each layer with olive oil.
- Spread the filling evenly over the phyllo sheets.
- Fold the overhanging phyllo sheets over the filling.
- Cover with the remaining two sheets, scrunching them slightly and brushing with olive oil between layers.
- Score the pie and drizzle the remaining olive oil and a little water.
- Bake the eggplant pie on the lower rack of a well-preheated oven at 180°C for about 50 minutes, until the phyllo is golden brown and the pie easily comes off from the pan.
- Allow the pie to rest for 15 minutes outside the oven before serving.
Enjoy!
Source: Argiro Barbarigou
