Greek Aubergine & Feta Filo Pie

This Greek-inspired tart combines the rich flavors of aubergine and feta cheese encased in crispy filo pastry. Perfect for a light lunch or dinner, this dish is bursting with Mediterranean flavors.

Ingredients:

2 large aubergines, thinly sliced
1 red onion, thinly sliced
2 tablespoons olive oil
200g feta cheese, crumbled
100g Greek yogurt
2 eggs, beaten
1 teaspoon dried oregano
Salt and pepper to taste
6 sheets filo pastry
Butter for brushing

Instructions:

Warm the oven up to 350F 182C

Warm up the olive oil in a big pan over medium-low heat

It will take about 8 to 10 minutes of cooking sliced aubergines and onions until they are soft and slightly browned

Add dried oregano, salt, and pepper to taste

Take it off the heat and let it cool down

Crumbled feta, Greek yogurt, and beaten eggs should all be put in a bowl and mixed together

Add the cooled aubergine and onion mix and mix well

Place a sheet of filo pastry in a greased tart pan, letting the edges hang over

Brush the sheet with melted butter

Do it again with five more sheets, this time turning each one a little to cover the whole pan

Spread the aubergine and feta mixture out evenly in the tart pan that has been lined with filo paper

Fold the extra filo pastry over the filling and scrunch it up a bit to make the edge look rough

Melt some butter and brush it on top of the pie

The filo pastry should be baked in a hot oven for 25 to 30 minutes, or until it is golden brown and crispy

Cut into wedges and serve warm or at room temperature

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