Melitzanopita is a delicious traditional Greek eggplant pie. If you are a fan of eggplant 's delicate flavor, you definitely need to give this a try! To make a melitzanopita you will need some phyllo dough, eggplants, feta cheese, some other yellow cheese, eggs, dill, milk, butter, frying oil and sesame. Ideal if you are vegetarian who loves Greek pies, this melitzanopita recipe will take you around 60 minutes to prepare and 55 minutes to bake. In Greece, we call this μελιτζανόπιτα and this recipe serves 8 to 10 persons depending on how big you cut the pieces. It may take you some time to prepare and bake it, but every bite of melitzanopita is worth it!
Melitzanopita - Ingredients
1 package of phyllo dough
4 to 5 eggplants
250 g of feta, grated
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Remove the stalks and cut them into cubes.
Take a deep baking pot and fill it with some frying oil. Bring to boil over medium temperature and fry the eggplants. Take a plate and cover it with some absorbent paper. Remove them from a pot with a skimmer and allow them to drain on the plate.
Break the eggs and lightly beat them in a bowl. Add the grated cheeses, eggplants, some milk, dill, salt, and peper. Stir well. Taste to see if additional salt is needed. Add to taste.
Take a baking ban and place half of phyllo dough after you have brushed each phyllo with butter. Pour over evenly the filling. You may need a spoon to make the layer as even as possible. Cover the filling with the rest of phyllo dough after you have brushed each phyllo with butter again.
Preheat oven to 374°F (190°C).
Brush well the surface of melitzanopita with butter, carve its surface with a knife and sprinkle some sesame.
Bake for around 55 minutes or until its surface gets a nice golden brown color.
Remove from oven and allow to cool down for 5 to 10 minutes.
Serve.
Melitzanopita can be served, hot or cold, as a starter, a snack or even as a main dish! Stay tuned for more traditional Greek recipes.