Name: Eggplant-Feta Phyllo Pies
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 large eggplant -; Extra-virgin olive oil, for brushing -; Coarse salt and ground pepper -; 1/2 c. feta cheese -; 1/4 c. pistachios -; 1/4 tsp. ground coriander -; 1/4 tsp. red-pepper flakes -; 2 tbsp. fresh mint leaves -; 5 sheets frozen phyllo dough -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant-Feta Phyllo Pies

1. 1 large eggplant -

2. Extra-virgin olive oil, for brushing -

3. Coarse salt and ground pepper -

4. 1/2 c. feta cheese -

5. 1/4 c. pistachios -

6. 1/4 tsp. ground coriander -

7. 1/4 tsp. red-pepper flakes -

8. 2 tbsp. fresh mint leaves -

9. 5 sheets frozen phyllo dough -

How to cook deliciously - Eggplant-Feta Phyllo Pies

1. Stage

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. Stage

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.Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.