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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