Aubergine pie with cheeses (melitzanopita)
- phyllo pastry: 500 gr.
- olive oil: 2/3 cup
- aubergines: 1 kilo
- onions: 2, coarsely grated on box grater
- parsely: ½ cup, finely chopped
- feta cheese: 450 gr. crumbled
- kasseri cheese: 200 gr., grated
- butter: 2 tbs.
- eggs: 5, lightly beaten
- salt, pepper
Clean the aubergines, grate and salt them. Put to the side. Sauté the onion with the butter and half the oil. Add the aubergines after you have washed them off and squeezed the excess water from them. Cook for 15 minutes.
Remove from the heat and add the eggs, feta, kasseri, parsley and salt and pepper. Preheat the oven to 200° C. Lightly grease a baking dish and lay 5 sheets of pastry, brushing each one with oil. Evenly spread the filling on top.
Cover with the remaining sheets of pastry, brushing each one with oil. Score the surface and drizzle with a bit of water. Bake the pie at 180° C for 60-70 minutes. Serve hot.