Eggplant pie with onions and anthotyro

Name: Eggplant pie with onions and anthotyro
Yield: 8 servings
Cuisine: British
Ingredients: 6-8 country style filo sheets (either store bought or homemade); 1 cup olive oil; 4 eggplants; 400 g crumbled anthotyro (traditional Greek fresh cheese); 260 g grated kefalotyri (traditional Greek hard salted yellow cheese); 4 onions; 3 cloves garlic; 3 tomatoes, ripe and firm without their skin and seeds, finely chopped; 3 tbsp finely choppd basil; 2 sun-dried tomatoes, finely chopped; salt; freshly ground pepper

Cookpad Greece @cook_8238176

Greece

Recipe by chefparis

Cookpad Greece @cook_8238176

Greece

Recipe by chefparis

Saved

Ingredients

8 servings

6-8country style filo sheets (either store bought or homemade)
1 cupolive oil
4eggplants
400 gcrumbled anthotyro (traditional Greek fresh cheese)
260 ggrated kefalotyri (traditional Greek hard salted yellow cheese)
4onions
3 clovesgarlic
3tomatoes, ripe and firm without their skin and seeds, finely chopped
3 tbspfinely choppd basil
2sun-dried tomatoes, finely chopped
salt
freshly ground pepper

Saved

Steps

1

Wash the eggplants and cut them into cubes. Place them in a strainer, season with plenty of salt and set them aside for 20' to lose their bitternes. Wash and dry well.
2

Cut the onions into round slices and finely chop the garlic. Heat 2/3 of the oil and sauté the onions with the eggplants until they are tender.
3

Add the garlic and continue to sauté for 2-3΄. Add the tomatoes and boil until all the liquids are absorbed. Remove from heat and add the basil and the sun-dried tomatoes. Set aside to cool.
4

Then, add half of the kefalotyri and the anthotyro and mix softly.
5

Line a large baking tray brushed with oil with 3-4 filo sheets, brushing a little oil between them and sprinkling with a little kefalotyri. Spread the filling.
6

Cover with the remaining filo sheets, once more brushing them with oil and sprinkling with kefalotyri. Bring the excess edges of the filo sheets together, forming a decorative ring around the pie.
7

Bake the eggplant pie at 200°C until golden brown.