- 1 pound phyllo dough, thawed and at room temperature
- 3/4 cup olive oil or melted butter
- 3 eggplants
- 1 bunch scallions, finely sliced
- 1 bunch fresh parley
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped rosemary
- 2 eggs
- 3/4 cup Panko breadcrumbs
- 1/2 pound shredded parmesan or kasseri cheese
- 1/2 pound feta, crumbled
- salt and freshly ground pepper, to taste
- pinch of crushed red pepper flakes
- 1/4 cup olive oil
- sesame seeds (about 2 tablespoons)
Set your oven to the high broil setting. Place the oven rack as close to the heat element (or flame) as you can.
Line a baking sheet with aluminum foil.
Pierce the eggplants and rub them with some oil. Piercing them will prevent them from exploding in the oven.
Place the prepared eggplants on the lined baking sheets and into the oven.
Broil them for 20-25 minutes, flipping them over halfway through.
Allow to cool.
Preheat the oven to 400 degrees Fahrenheit, 204 degrees Celsius.
While the eggplant is cooking in the oven, place the sliced scallions with the 1/4 cup olive oil and cook over medium heat for about 5 minutes until soft.
Remove the skin from the cooled eggplant and place the flesh in a large mixing bowl.
Finely chop the mint, parsley, and rosemary and place in the pan with the cooked scallions. Do not cook the herbs.
Add the scallions, chopped herbs, and oil to the eggplant in the large bowl.
Add the breadcrumbs, feta, parmesan, salt, and pepper. Taste and adjust seasoning if needed.
Beat the two eggs lightly in a small bowl, then add them to the eggplant mixture.
Mix well to combine.
Brush some butter or oil all over a deep dish pie pan that measures 9-10 inches in diameter.
Place a stack of four sheets of phyllo into the pie pan making sure that the inside bottom of the pan is covered and the remaining is hanging over the side of the pan. Drizzle some oil over the phyllo and repeat this step going around the pan three more times, oiling each stack as you go.
Place all of the filling in the phyllo lined pie dish and fold the phyllo sheets hanging over the sides on top of the filling drizzling each stack with oil.
Place another stack of four sheets on top and tuck the excess phyllo into the sides of pan. Drizzle with more oil. Do the same with the final remaining sheets of phyllo.
Scour the pie into 8 slices or more if you will be serving smaller pieces. Try not to cut all the way down to the filling.
Drizzle about 1/4 cup of water all over the top layer of phyllo and sprinkle with sesame seeds.
Place the pie dish on a baking sheet to make it easier to transfer in and out of the oven.
Bake for 1 hour - 1 hour and 15 minutes. The pie is ready when it is golden brown all over.
Allow to cool at least 20 minutes before serving.