As you could probably surmise from the recipe title, this one is a play on Spanakopita, which is a Greek dish involving spinach, onion, and feta that all gets baked with phyllo dough until it becomes a cohesive deliciousness with a crispy golden brown crust and a rich, earthy filling. As we like to do, we decided to take the general concept and then revamp it into something different…so we swapped the spinach out for eggplant! It changed the flavour and texture profile a bit, but it worked really well (if you like eggplant). We served this as an entree, but it could also go well as a side paired with Greek Marinated Kebabs (Steak or Chicken) or something to match the nontraditionality like Mediterranean Roasted Turkey Thigh.
Time: 70 Minutes
- 1 Large Eggplant
- Crumbled Feta
- 2 Eggs
- 10-12 Sheets Phyllo Dough
- Peel your eggplant, and then shred it with a box grater (difficult) or the shredding plate of your food processor (easier). Then, sauté it for a few minutes to soften. Transfer to a mixing bowl.
- Dice an onion and some garlic, and add those to the mixing bowl.
- Sprinkle in a good amount of crumbled feta, and then add two eggs to the mixing bowl too.
- Crack in some black pepper, and use your hand to mix and combine all of your ingredients.
- Preheat your oven to 350 degrees F, and spray a casserole dish with a little olive oil.
- Arrange two sheets of phyllo dough in your casserole dish. Then, give the top of those a quick oil spray, and layer on more sheets (two at a time and spraying more oil after each set) until you have 6 sheets on the bottom of your dish.
- Scoop your eggplant mixture onto your phyllo base layers, and spread evenly across your dish.
- Top your eggplant with 4-6 more sheets of phyllo dough (two at a time and spraying more olive oil atop every second sheet). Give your top layer of phyllo a quick oil spray, and crack more fresh black pepper atop.
- Bake for 35-40 minutes until your phyllo gets crispy/flaky and golden brown.
- Plate, devour, and enjoy!