Eggplant Feta Phyllo Pies Recipe

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Gallery Eggplant-Feta Phyllo Pies Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 6

Ingredients Ingredient Checklist 1 large eggplant (1 1/4 pounds), halved lengthwise Extra-virgin olive oil, for brushing Coarse salt and ground pepper 1/2 cup crumbled feta cheese (2 ounces) 1/4 cup roughly chopped pistachios 1/4 teaspoon ground coriander 1/4 teaspoon red-pepper flakes 2 tablespoons fresh mint leaves, finely chopped 5 sheets frozen phyllo dough, thawed

Cook’s Notes Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Gallery Eggplant-Feta Phyllo Pies

Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 6

Gallery

Eggplant-Feta Phyllo Pies

Eggplant-Feta Phyllo Pies

Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 6

Recipe Summary

prep: 15 mins total: 1 hr 10 mins

Servings: 6

prep: 15 mins

total: 1 hr 10 mins

prep:

15 mins

total:

1 hr 10 mins

Servings: 6

Ingredients

1 large eggplant (1 1/4 pounds), halved lengthwise Extra-virgin olive oil, for brushing Coarse salt and ground pepper 1/2 cup crumbled feta cheese (2 ounces) 1/4 cup roughly chopped pistachios 1/4 teaspoon ground coriander 1/4 teaspoon red-pepper flakes 2 tablespoons fresh mint leaves, finely chopped 5 sheets frozen phyllo dough, thawed

Directions

Preheat oven to 400 degrees. Lightly brush cut sides of eggplant with oil and season with salt and pepper. Place eggplant, cut side down, on a parchment-lined rimmed baking sheet. Bake until tender, 20 minutes, then remove from oven. Reduce heat to 375 degrees. When cool enough to handle, scrape flesh from skin and roughly chop. Transfer eggplant to a medium bowl and add feta, 3 tablespoons pistachios, coriander, red-pepper flakes, and mint. Season with salt and pepper and stir to combine.

Lightly oil 6 standard muffin cups. Lay 1 sheet phyllo on a work surface and, with a pastry brush, lightly brush with oil. Stack 4 more phyllo sheets on top, brushing each with oil. Cut into 6 squares. Gently press one square into each muffin cup and fill with 1/4 cup eggplant mixture. Gently fold over corners of phyllo to enclose filling. Brush tops with oil and sprinkle with 1 tablespoon pistachios. Bake until golden, 30 minutes. Let cool in pan, 5 minutes. Serve pies warm or at room temperature.

Cook’s Notes

Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Reviews (4)

 Add Rating & Review     187 Ratings   5 star values:        28    4 star values:        36    3 star values:        76    2 star values:        37    1 star values:        10

Reviews (4)

Add Rating & Review     187 Ratings   5 star values:        28    4 star values:        36    3 star values:        76    2 star values:        37    1 star values:        10

Add Rating & Review

187 Ratings 5 star values: 28 4 star values: 36 3 star values: 76 2 star values: 37 1 star values: 10

5 star values: 28 4 star values: 36 3 star values: 76 2 star values: 37 1 star values: 10

Martha Stewart Member     Rating: 3 stars       03/24/2019   Many people seem to make the same mistake in eggplant recipes. Eggplant needs to be heavily salted and allowed to draw out the excess water in this veg. It removes any bitterness and makes a delightful texture. No slimmy or mushy eggplant which no one likes. Salt the eggplant and leave it for about 20 to 30 minutes. Drain off the water and wash the eggplant off to rid it of the excess salt. Prepare as desired. I believe you will enjoy this improvement.  

Martha Stewart Member     Rating: 4 stars       10/23/2016   (Comment continued) We also replaced the coriander and red pepper flakes with za'atar, a middle eastern spice blend that contains both, and it was perfect. My only regret was that we didn't have enough mint, so will increase the amount next time. On the whole, though, we loved the contrasting spicy/cool flavors of the za'atar and mint against the background of the silky eggplant and crunchy but mild pistachios with the salty kick of the feta. It was very good, and we'll definitely make it again!  

Martha Stewart Member     Rating: 4 stars       10/23/2016   We made this recipe this morning and took it to a potluck lunch. It was a hit, and we loved it. Next time, we will make a few changes -- the eggplant needs to roast for about 45 minutes to get it both dry and "melted" enough to be perfect, then cooled for about 20 minutes. Phyllo dough is hard to work with, especially for a first time, so read up on how to handle it before trying. (Make sure you have enough space to spread the leaves out flat and cover the unused stack with a damp linen towel.)  

Martha Stewart Member     Rating: 1 stars       06/04/2014   Do not try this recipe. Or, if you do, maybe skip the mint? There are too many flavors in this little dish, it is very overwhelming and no good. Mint and red-pepper flakes? And feta? That should have stopped me from even trying to make this dish in the first place. My mouth is mildly burning from the pepper flakes but also cooled because of the mint. It is a strange sensation and not one that I would suggest having for post-meals.

Martha Stewart Member

Rating: 3 stars 03/24/2019

Many people seem to make the same mistake in eggplant recipes. Eggplant needs to be heavily salted and allowed to draw out the excess water in this veg. It removes any bitterness and makes a delightful texture. No slimmy or mushy eggplant which no one likes. Salt the eggplant and leave it for about 20 to 30 minutes. Drain off the water and wash the eggplant off to rid it of the excess salt. Prepare as desired. I believe you will enjoy this improvement.

Rating: 3 stars

Rating: 4 stars 10/23/2016

(Comment continued) We also replaced the coriander and red pepper flakes with za’atar, a middle eastern spice blend that contains both, and it was perfect. My only regret was that we didn’t have enough mint, so will increase the amount next time. On the whole, though, we loved the contrasting spicy/cool flavors of the za’atar and mint against the background of the silky eggplant and crunchy but mild pistachios with the salty kick of the feta. It was very good, and we’ll definitely make it again!

Rating: 4 stars

We made this recipe this morning and took it to a potluck lunch. It was a hit, and we loved it. Next time, we will make a few changes – the eggplant needs to roast for about 45 minutes to get it both dry and “melted” enough to be perfect, then cooled for about 20 minutes. Phyllo dough is hard to work with, especially for a first time, so read up on how to handle it before trying. (Make sure you have enough space to spread the leaves out flat and cover the unused stack with a damp linen towel.)

Rating: 1 stars 06/04/2014

Do not try this recipe. Or, if you do, maybe skip the mint? There are too many flavors in this little dish, it is very overwhelming and no good. Mint and red-pepper flakes? And feta? That should have stopped me from even trying to make this dish in the first place. My mouth is mildly burning from the pepper flakes but also cooled because of the mint. It is a strange sensation and not one that I would suggest having for post-meals.

Rating: 1 stars

All Reviews for Eggplant-Feta Phyllo Pies

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Eggplant-Feta Phyllo Pies

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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Recipe Summary#

Ingredients#

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Reviews (4)#

All Reviews for Eggplant-Feta Phyllo Pies#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (4)

All Reviews for Eggplant-Feta Phyllo Pies