Phyllo Pastries with Eggplant, Pistachios, and Feta Filling
Baking and Desserts • Greek
Description
Phyllo pastries with eggplant, pistachios, and feta filling
Ingredients
- Eggplants 20 oz
- Olive Oil to taste
- Coarse Salt to taste
- Ground Black Pepper to taste
- Feta cheese 0 oz
- Ground coriander ¼ teaspoon
- Pistachios 0 oz
- Chili Flakes ¼ teaspoon
- Chopped Sage Leaves 2 tablespoons
- Phyllo Dough 5 pieces
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Cut the eggplant in half lengthwise, brush with oil, season with salt and pepper. Place cut side down on a baking sheet lined with parchment paper and bake for 20 minutes until soft. Remove from the oven.
Step 3
Reduce the temperature to 375°F.
Step 4
Let the eggplant cool slightly and peel off the skin. Finely chop the flesh and transfer it to a bowl.
Step 5
To the eggplant flesh, add crumbled feta, 3 tablespoons of roughly chopped pistachios, coriander, red pepper flakes, and mint. Season with salt and pepper and mix well.
Step 6
Grease 6 muffin tins with oil.
Step 7
Lay a sheet of phyllo dough on a work surface and brush with oil, then place another sheet on top and brush again. Repeat with the remaining dough. Lightly press and cut into 6 squares. Place the dough in the muffin tins and gently press down.
Step 8
Fill the pastry cups with the filling, brush the tops with oil, and sprinkle with the remaining chopped pistachios. Pinch the edges slightly.
Step 9
Bake until golden brown for about 30 minutes. Let cool slightly and serve warm.
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