Eggplant, Ricotta and Feta Filled Filo Pastry

Prep Time: 30 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour
Servings: 6-8

This delicious Eggplant, Ricotta, and Feta Filled Filo Pastry is a perfect combination of creamy cheese, savory eggplant, and flaky filo pastry. It’s a wonderful vegetarian dish that works as a light main course, appetizer, or side dish. The rich, cheesy filling is balanced by the slight bitterness of the roasted eggplant, all encased in crispy layers of filo pastry. It’s perfect for entertaining or as a comforting meal at home.

Ingredients:

For the Filling:

• 2 medium eggplants, peeled and diced
• 1 tablespoon olive oil (plus more for brushing)
• Salt and pepper, to taste
• 1/2 cup ricotta cheese
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
• 1/2 teaspoon dried oregano
• Zest of 1 lemon
• 1 large egg (optional, for binding the filling)

For the Filo Pastry:

• 10-12 sheets of filo pastry (thawed if frozen)
• 1/4 cup melted butter or olive oil (for brushing)

For Garnish (optional):

• Fresh herbs (parsley or basil)
• Extra crumbled feta or Parmesan cheese

Equipment Needed:

• Medium skillet or frying pan
• Mixing bowl
• Pastry brush
• Baking sheet
• Parchment paper
• Knife and chopping board
• Oven preheated to 375°F (190°C)

Instructions:

Step 1: Prepare the Eggplant

1. Cook the eggplant:
   Heat the olive oil in a medium skillet over medium heat. Add the diced eggplant and sauté for about 8-10 minutes until it softens and becomes golden brown. Stir occasionally to ensure the eggplant cooks evenly. Add salt and pepper to taste.
2. Sauté the aromatics:
   While the eggplant is cooking, add the chopped onion and minced garlic to the skillet and cook for an additional 2-3 minutes, until the onion is soft and translucent.
3. Cool the mixture:
   Once the eggplant and onion are cooked, remove the pan from the heat and allow the mixture to cool for a few minutes.

Step 2: Prepare the Filling

1. Mix the filling:
   In a large mixing bowl, combine the ricotta cheese, crumbled feta cheese, grated Parmesan, basil, parsley, oregano, lemon zest, and the sautéed eggplant and onion mixture. If you want a firmer filling, add the egg to help bind everything together. Mix well until all ingredients are fully incorporated. Taste and adjust seasoning with salt and pepper as needed.

Step 3: Assemble the Pastry

1. Prepare the filo pastry:
   Lay out a sheet of filo pastry on a clean surface. Brush it lightly with melted butter or olive oil. Place another sheet on top and brush that with butter or oil as well. Repeat this process for 4-5 layers of filo pastry.
2. Add the filling:
   Spoon about 1/4 to 1/3 of the eggplant and cheese mixture along one edge of the filo pastry, forming a long line along the edge. Leave a small border at both ends of the filo sheet to ensure the filling doesn’t spill out during baking.
3. Roll the pastry:
   Carefully fold the edges of the filo over the filling, then roll it up tightly like a log or a cylinder, encasing the filling in the pastry. You can either roll it into one long log or make smaller individual rolls or parcels. Repeat with the remaining filo sheets and filling.
4. Place on the baking sheet:
   Arrange the filled filo rolls or parcels on a parchment-lined baking sheet. Brush the tops with more melted butter or olive oil for a golden, crisp finish.

Step 4: Bake the Pastry

1. Bake:
   Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the filo pastry is golden brown and crispy.
2. Check for crispness:
   The pastry should be well-browned and crispy on the outside. If the top begins to brown too quickly, you can cover the pastry loosely with aluminum foil for the last 10 minutes of baking.

Step 5: Serve

1. Garnish (optional):
   Once the pastry is done baking, remove it from the oven and allow it to cool slightly before serving. Garnish with fresh herbs and extra crumbled feta or Parmesan cheese, if desired.
2. Serve:
   Slice the pastry into pieces and serve warm. It can be enjoyed on its own or with a side of salad or yogurt for a complete meal.

Notes:

• Filo Pastry Tips: Filo pastry dries out quickly, so it’s important to keep it covered with a damp towel or plastic wrap while you work to prevent it from becoming brittle.
• Eggplant Tips: Make sure to cook the eggplant thoroughly before mixing it into the filling. If you want to reduce the oiliness of the eggplant, you can sprinkle it with salt after chopping and let it sit for 15 minutes to draw out excess moisture before cooking it.
• Make-Ahead: You can prepare the filling and assemble the pastry ahead of time, then store it in the fridge for up to 24 hours before baking. Alternatively, you can freeze the filled and unbaked pastries for up to 1 month. Just be sure to brush with butter and bake directly from frozen (you may need to add a few extra minutes to the cooking time).

Variations:

• Spicy Twist: Add a pinch of chili flakes or cayenne pepper to the filling for a spicy kick.
• Additional Vegetables: You can mix in other vegetables such as spinach, zucchini, or roasted red peppers for added flavor and texture.
• Meat Version: If you prefer to add some meat to the dish, cooked ground lamb or beef can be added to the eggplant mixture for a heartier filling.

This Eggplant, Ricotta, and Feta Filled Filo Pastry is a versatile, flavorful dish that’s sure to be a crowd-pleaser. Whether you make it as a main course or a party appetizer, the combination of savory cheese and tender eggplant wrapped in crisp filo is simply irresistible. Enjoy!