📝 About This Recipe
Deeply rooted in the rural traditions of Epirus, Melitzanopita is a sophisticated, savory masterpiece that celebrates the smoky sweetness of roasted eggplants. Encased in layers of buttery, golden-brown filo pastry, the filling features a luscious blend of charred eggplant, salty Greek feta, and aromatic herbs. It is a hearty, soul-warming dish that offers a perfect balance of textures—from the shatteringly crisp crust to the creamy, melt-in-your-mouth interior.
🥗 Ingredients
The Filling
- 3 pieces Large Eggplants (Globe or Italian variety, approximately 1.5kg total)
- 300 grams Greek Feta Cheese (crumbled by hand)
- 100 grams Kefalotyri or Parmesan (finely grated)
- 1 large Red Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 3 large Eggs (lightly beaten)
- 1/4 cup Fresh Mint (finely chopped)
- 1/2 cup Fresh Parsley (finely chopped)
- 3 tablespoons Greek Extra Virgin Olive Oil (for sautéing)
- 1 teaspoon Dried Oregano
- to taste Salt and Black Pepper (be cautious with salt as feta is salty)
The Crust and Assembly
- 1 package Filo Pastry (450g, thawed completely)
- 150 grams Unsalted Butter (melted and clarified if possible)
- 50 ml Extra Virgin Olive Oil (mixed with the melted butter)
- 2 tablespoons Sesame Seeds (for topping)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Prick the eggplants all over with a fork and place them on a baking tray. Roast for 40-50 minutes, turning occasionally, until the skins are charred and the insides are completely soft.
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2
Once roasted, remove the eggplants and let them cool slightly. Slice them open, scoop out the flesh into a colander, and discard the charred skins. Let the eggplant drain for at least 15 minutes to remove excess moisture.
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3
While the eggplant drains, heat 3 tablespoons of olive oil in a large skillet over medium heat. Sauté the diced onion until translucent and soft, about 5-7 minutes. Add the minced garlic and cook for another 60 seconds until fragrant.
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4
Roughly chop the drained eggplant flesh and add it to the skillet with the onions. Cook for 5 minutes, stirring frequently, to cook off any remaining juices. Remove from heat and let the mixture cool to room temperature.
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5
In a large mixing bowl, combine the cooled eggplant mixture, crumbled feta, grated Kefalotyri, beaten eggs, mint, parsley, and oregano. Season with a generous amount of black pepper and a pinch of salt.
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6
Lower the oven temperature to 180°C (350°F). Prepare your baking pan (approx. 9x13 inch) by brushing the bottom and sides generously with the butter-olive oil mixture.
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7
Begin layering the filo. Lay one sheet of filo in the pan, allowing the edges to hang over the sides. Brush lightly with the butter mixture. Repeat this process with about 7-8 sheets, rotating them slightly to ensure even coverage.
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8
Spread the eggplant and cheese filling evenly over the filo base, smoothing it out with a spatula.
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9
Fold the overhanging edges of the filo inward over the filling. Layer the remaining 5-6 filo sheets on top, brushing each one with butter. For a rustic look, you can 'scrunch' the top sheets slightly.
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10
Using a very sharp knife, score the top layers of the filo into squares or diamonds. Do not cut all the way through to the bottom. This allows steam to escape and makes serving easier.
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11
Brush the top generously with the remaining butter mixture and sprinkle with sesame seeds. Lightly flick a few drops of cold water over the top with your fingers—this helps the pastry stay crisp.
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12
Bake in the center of the oven for 45-55 minutes, or until the pastry is a deep, golden brown and looks exceptionally crisp.
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13
Remove from the oven and let the pie rest for at least 20 minutes before cutting. This allows the filling to set so you get clean, beautiful slices.
💡 Chef's Tips
Always drain the roasted eggplant thoroughly; excess water is the enemy of a crisp filo crust. Keep your unused filo sheets covered with a damp kitchen towel while working to prevent them from drying out and cracking. For a smokier flavor, char the eggplants directly over a gas flame before finishing them in the oven. If you cannot find Kefalotyri cheese, Pecorino Romano or a hard, salty Mizithra are excellent substitutes. Ensure the eggplant mixture is cool before adding the eggs to prevent them from scrambling prematurely.
🍽️ Serving Suggestions
Serve at room temperature with a dollop of thick Greek yogurt or a side of Tzatziki. Pairs beautifully with a crisp, chilled Assyrtiko or a light Rosé wine. Accompany with a traditional Horiatiki (Greek Salad) featuring ripe tomatoes, cucumbers, and olives. Enjoy as a main course for a vegetarian lunch or cut into smaller diamonds for an elegant appetizer.