Wednesday, August 18, 2010

Eggplant-Feta Phyllo Pies

My new issue of Everyday Food came in the mail this week. I love the simple ingredients, simple preparation and the mixture of vegetarian main dishes and meat dishes. Last night I tried out the Eggplant-Feta Phyllo Pies and serious could have finished off the whole pan myself.

Eggplant-Feta Phyllo Pie
  • 1 large eggplant
  • Extra virgin olive oil, for brushing
  • Salt and pepper
  • 2 oz feta cheese (I used 4 cause I love cheese)
  • 1/4 cup chopped pistachios - didn't include this cause the baby might have some
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon red-pepper flakes
  • 2 tablespoons fresh mint leaves, finely chopped (didn't include because all I have fresh right now is chocolate mint)
  • 5 sheets of frozen phyllo dough, thawed
  1. Preheat oven to 400 degrees. Cut eggplant in half, brush with oil and place on parchment paper, cut side down. Bake until tender.
  2. Turn heat down to 375 degrees. Scrape eggplant out of skin and chop. I ended up using my fingers and pulled it apart when I took it out of the skin and that worked great and enabled me to give some to the baby while cooking.
  3. Add feta, spices and 3 tablespoons of the pistachios. Season with salt and pepper. (I didn't because my feta was pretty salty already and thought the red-pepper flakes were enough of a punch.)
  4. Lightly oil muffin tins.
  5. Here is the tougher part - Lay 1 sheet of phyllo down and lightly brush with oil. Add four more sheets on top of the first. Cut into 6 squares. 
  6. Press phyllo into muffin pans, add about 1/4 cup eggplant mixture and then press the top of the phyllo down to cover mixture.
  7. Bake until golden brown, about 30 - 40 minutes. 
  8. Serve hot or at room temperature.
They were so delicious! I don't think they were filling enough to be a main dish unless you made a lot of them, but they did make a perfect side dish or appetizer.


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