Mediterranean Eggplant Pie
1 pound filo (24 sheets)
Prick eggplant with fork and place on cookie sheet. Bake at 375 degrees for thirty minutes, turning eggplant several times while baking. Cut in half and scrape flesh from skin. Mash eggplant pulp.
1 cup corn oil or peanut oil
1 cup margarine, melted
1 large eggplant
1 pound pot style cottage cheese
1/2 pound shredded swiss cheese
1/4 pound finely crumbled feta cheese
3 medium potatoes, boiled and mashed until smooth
6 large eggs
1 teaspoon garlic, chopped fine
3 medium onions, chopped and sautéed until translucent
salt and pepper to taste
Combine eggplant with remaining filling ingredients. Combine oil and butter. Brush a 9 x 14 baking dish with oil mixture. Put a sheet of filo in dish and brush with oil. Repeat until you have 8 sheets. Place a layer of filling over top sheet. Add 8 more sheets, brushing each sheet with oil. Add layer of filling and 8 more oiled sheets. Brush top with oil and freeze for 30 minutes. Using a very sharp knife cut across the length of the pie, then cut diagonally in strips 2 inches wide, to make a diamond design.
Bake in preheated 400 degrees oven for 20 minutes. Lower temperature to 350 and bake for an additional 30 minutes. Let cool.
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