Melintzanopita with Feta and Herbs

Ingredients

• 2 large eggplants (800g / 1.75 lbs) 2 large eggplants (800g / 1.75 lbs)
• 1/4 cup olive oil (60ml) 1/4 cup olive oil (60ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup fresh dill, chopped (15g) 1/2 cup fresh dill, chopped (15g)
• 1/2 cup fresh parsley, chopped (15g) 1/2 cup fresh parsley, chopped (15g)
• 8 oz feta cheese, crumbled (225g) 8 oz feta cheese, crumbled (225g)
• 4 large eggs 4 large eggs
• 1/2 cup breadcrumbs (60g) 1/2 cup breadcrumbs (60g)
• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 30g (Sugar: 6g)
• Protein: 12g
• Fiber: 6g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants into 1/4-inch thick rounds. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 20-25 minutes until golden and tender. Set aside to cool.
3. 3.
   In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   In a large bowl, combine the roasted eggplant, sautéed onion and garlic, chopped dill, parsley, crumbled feta cheese, eggs, and breadcrumbs. Mix well to combine.
5. 5.
   Grease a baking dish with olive oil. Lay a sheet of phyllo pastry in the dish, allowing the excess to hang over the edges. Brush the pastry with olive oil. Repeat this process with 5 more sheets of phyllo, brushing each layer with olive oil.
6. 6.
   Spread the eggplant and feta mixture evenly over the phyllo pastry layers.
7. 7.
   Layer the remaining 4 sheets of phyllo pastry on top, brushing each layer with olive oil.
8. 8.
   Fold the excess phyllo pastry over the top to create a rustic crust.
9. 9.
   Brush the top with olive oil and bake in the preheated oven for 35-40 minutes, or until the phyllo pastry is golden brown and crispy.
10. 10.
    Allow the Melintzanopita to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Eggplants — Make sure to slice the eggplants evenly to ensure even cooking. If you prefer a smoother texture, you can peel the eggplants before roasting them.
• Phyllo pastry — Keep the phyllo pastry sheets covered with a damp cloth while working with them to prevent them from drying out and becoming brittle.
• Feta cheese — Opt for high-quality feta cheese for the best flavor. You can also experiment with different types of cheese, such as goat cheese or ricotta, for a unique twist.

Tips & Tricks

• To add extra flavor, sprinkle some crumbled feta cheese on top of the Melintzanopita before baking.
• Serve the Melintzanopita warm or at room temperature for the best taste and texture.
• If you don't have access to fresh herbs, you can use dried herbs instead, but reduce the quantity by half.
• Leftovers can be refrigerated and enjoyed the next day. Reheat in the oven to maintain the crispiness of the phyllo pastry.

Serving advice

Serve the Melintzanopita as a main course accompanied by a fresh Greek salad and some tzatziki sauce. It can also be served as an appetizer or part of a mezze platter.

Presentation advice

When serving, cut the Melintzanopita into squares or wedges to showcase the layers of eggplant and phyllo pastry. Garnish with a sprig of fresh dill or parsley for an elegant touch.