New This Month

Eggplant-Feta Phyllo Pies

189

Eggplant turns silky when baked until tender. Served with lightly dressed greens or assorted vegetables and hummus, these little pies make a tasty vegetarian dinner.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, September 2010

Ingredients

  • 1 large eggplant (1 1/4 pounds), halved lengthwise
  • Extra-virgin olive oil, for brushing
  • Coarse salt and ground pepper
  • 1/2 cup crumbled feta cheese (2 ounces)
  • 1/4 cup roughly chopped pistachios
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon red-pepper flakes
  • 2 tablespoons fresh mint leaves, finely chopped
  • 5 sheets frozen phyllo dough, thawed

Directions

  1. Preheat oven to 400 degrees. Lightly brush cut sides of eggplant with oil and season with salt and pepper. Place eggplant, cut side down, on a parchment-lined rimmed baking sheet. Bake until tender, 20 minutes, then remove from oven. Reduce heat to 375 degrees. When cool enough to handle, scrape flesh from skin and roughly chop. Transfer eggplant to a medium bowl and add feta, 3 tablespoons pistachios, coriander, red-pepper flakes, and mint. Season with salt and pepper and stir to combine.

  2. Lightly oil 6 standard muffin cups. Lay 1 sheet phyllo on a work surface and, with a pastry brush, lightly brush with oil. Stack 4 more phyllo sheets on top, brushing each with oil. Cut into 6 squares. Gently press one square into each muffin cup and fill with 1/4 cup eggplant mixture. Gently fold over corners of phyllo to enclose filling. Brush tops with oil and sprinkle with 1 tablespoon pistachios. Bake until golden, 30 minutes. Let cool in pan, 5 minutes. Serve pies warm or at room temperature.

Cook's Notes

Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Reviews Add a comment

  • LauraRaymo47935
    23 OCT, 2016
    (Comment continued) We also replaced the coriander and red pepper flakes with za'atar, a middle eastern spice blend that contains both, and it was perfect. My only regret was that we didn't have enough mint, so will increase the amount next time. On the whole, though, we loved the contrasting spicy/cool flavors of the za'atar and mint against the background of the silky eggplant and crunchy but mild pistachios with the salty kick of the feta. It was very good, and we'll definitely make it again!
    Reply
  • LauraRaymo47935
    23 OCT, 2016
    We made this recipe this morning and took it to a potluck lunch. It was a hit, and we loved it. Next time, we will make a few changes -- the eggplant needs to roast for about 45 minutes to get it both dry and "melted" enough to be perfect, then cooled for about 20 minutes. Phyllo dough is hard to work with, especially for a first time, so read up on how to handle it before trying. (Make sure you have enough space to spread the leaves out flat and cover the unused stack with a damp linen towel.)
    Reply
  • Alyson Glass
    4 JUN, 2014
    Do not try this recipe. Or, if you do, maybe skip the mint? There are too many flavors in this little dish, it is very overwhelming and no good. Mint and red-pepper flakes? And feta? That should have stopped me from even trying to make this dish in the first place. My mouth is mildly burning from the pepper flakes but also cooled because of the mint. It is a strange sensation and not one that I would suggest having for post-meals.
    Reply