Eggplant and Walnut Phyllo Pie
A savory Mediterranean-style pie featuring layers of crispy phyllo dough filled with tender eggplant, leeks, walnuts, and two types of cheese. The combination of cumin and cheese creates a rich, aromatic dish perfect for a main course.
Ingredients
- •3 whole eggplants
- •1½ cups olive oil
- •3 whole leeks
- •2 cups graviéra cheese
- •¾ cup Kefalotyri cheese
- •1½ cups walnuts
- •1½ teaspoons ground cumin
- •20 sheets phyllo sheets
- •thawed if frozen
Cooking Instructions
- 1.
Sprinkle eggplant with 1 1/2 teaspoons salt and drain in a colander 30 minutes; pat dry.
30 min
- 2.
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat until hot, then fry eggplant in batches, adding about 3 tablespoons oil per batch and turning once, until tender and golden brown, 5 to 7 minutes total per batch. Drain on paper towels and cool to room temperature. Wipe skillet clean.
35 min
- 3.
Preheat oven to 375°F with rack in middle.
5 min
- 4.
Halve leeks lengthwise and thinly slice. Wash and drain.
5 min
- 5.
Cook leeks in 2 tablespoons oil in skillet over medium heat until golden, 7 to 9 minutes. Transfer to a bowl.
9 min
- 6.
Chop eggplant; add to leeks with cheeses, nuts, cumin, and salt and pepper to taste.
5 min
- 7.
Layer 10 sheets in a 9-inch square baking dish, lightly brushing each sheet with oil. Spread filling on top, then cover with remaining phyllo, brushing each sheet with oil.
15 min
- 8.
Cut several slits in phyllo (to vent) and bake until puffed and golden brown, 45 to 50 minutes. Let stand 10 minutes.
60 min
