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
- Preheat oven to 400 degrees. Cut eggplant in half, brush with oil and place on parchment paper, cut side down. Bake until tender.
- 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.
- 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.)
- Lightly oil muffin tins.
- 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.
- Press phyllo into muffin pans, add about 1/4 cup eggplant mixture and then press the top of the phyllo down to cover mixture.
- Bake until golden brown, about 30 - 40 minutes.
- Serve hot or at room temperature.