Name: Melitzanopita Strifti: Eggplant Phyllo Spiral Pies
Yield: 10
Cuisine: Greek
Ingredients: 1 pound country-style (#10) phyllo pastry, thawed and at room temperature; 1/2 pound (230g) butter, melted; 3 eggplants; 1/4 cup olive oil plus more for the eggplant; 1 bunch (5-6) scallions, finely sliced; 1 medium onion, finely chopped; 2-3 garlic cloves, grated; 1 bunch fresh parsley, finely chopped; 2 tablespoons chopped fresh mint; 1 tablespoon chopped rosemary or dill; 2-3 roasted red bell peppers, diced; 2 eggs; 1/2 cup unseasoned 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; sesame seeds (about 2 tablespoons)

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Crispy phyllo spirals filled with eggplant, feta and roasted red peppers!

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I can’t wait for you to try my Greek melitzanopita strifti, basically eggplant phyllo spiral pies. It’s savory eggplant, feta, and roasted red peppers wrapped in a buttery, crispy, flaky phyllo. They are the perfect appetizer for your holiday table if you’re thinking about making something different for Easter or a Spring gathering because they are beautiful and delicious. I used store-bought country phyllo for this recipe, but it’s traditionally made with homemade phyllo. Try my homemade phyllo dough posted with spanakopita if you’d like to do that.

Phyllo spirals that everyone will rave over

Crispy, flaky phyllo
Melt in your mouth silky eggplant
Creamy feta
An easy and irresistible savory eggplant phyllo pie that will impress all of your guests!

Here’s what you’ll need

Country-style (#10) phyllo pastry –thawed to room temperature or make your own phyllo dough!
Butter, melted
Eggplants –choose eggplants with shiny skin and firm, not hard or soft.
Olive oil -try the olive oil straight from Crete in our shop!
Scallions –finely sliced
Onion –finely chopped
Garlic cloves –grated or minced
Fresh parsley –finely chopped
Chopped fresh mint
Chopped rosemary –dill, parsley, basil, mint, or your favorite herb will work
Roasted red bell peppers –diced
Eggs –leave these out to keep it vegan
Unseasoned breadcrumbs –couscous is a great substitute in the spirals
Shredded parmesan or kasseri cheese –you can use gruyere, white cheddar or add more feta
Feta –crumbled from a block to avoid tasteless and over-salted pre-crumbled
Salt and freshly ground pepper
Pinch of crushed red pepper flakes
Sesame seeds –white, black, a combination, or leave off if you prefer

Vegan Melitzanopita Strifti

I love that these spiral pies are so versatile. If you don’t have something, you can leave it out or replace it with something else. So, they can easily be made vegan. All you need to do is substitute the butter with olive oil and leave out the eggs and cheese. You can even add more vegetables to the filling to make it heartier. Mushrooms would be an excellent addition. Toasted pine nuts or pumpkin seeds would add a really nice crunch. If you enjoy eggplant and roasted red peppers as much as I do, you can just add more of those. The combination is so good!

Working with phyllo

There are a few tips you need to remember when working with phyllo. You’ll find it in the freezer section of your supermarket, and you should keep it frozen until you’re ready to use it. Move it to the refrigerator the night before you make your spirals. Then, set it on the counter to come to room temperature at least an hour before you will work with it. Leave it in the package while on the counter so it doesn’t dry out. Remove the phyllo from the package when you’re ready and make your spirals!

How to make Melitzanopita Strifti -Eggplant Phyllo Spiral Pies

Preheat the oven to 500 °F, 260 °C.
Slice the eggplants in half and place them cut side up on a metal baking tray.
Drizzle with 3-4 tablespoons of olive oil and season with salt.
Flip the eggplant to cut side down and roast until tender –about 30 minutes.
Let the eggplant cool slightly, carefully discard the skin, and roughly chop.
Then, season with salt and pepper.
In a skillet, cook the onion and olive oil over medium heat until soft and golden –about 8 minutes.
Add the scallions, cook until soft (2-3 minutes), and season with a pinch of salt.
Then, add the garlic and warm through until fragrant –a few seconds.
Remove the pan from the heat and add the chopped eggplant, roasted red peppers, herbs, breadcrumbs, and cheese.
Taste and season with salt and black pepper.
Beat the eggs slightly, add to the vegetable mixture, and stir until combined.
Reduce the oven’s temperature to 400 °F, 200 °C.
Place a sheet of the phyllo on your work surface and drizzle butter over it.
Spread approximately a half cup or more of the eggplant filling on the bottom quarter of the long side of the phyllo and roll it up into a log.
Then, curl the phyllo log from one edge inward to form a spiral shape.
Continue making the spirals until the filling runs out.
Place the spirals on two baking trays lined with parchment paper.
Brush the tops and sides of the spirals with melted butter and sprinkle with sesame seeds.
Bake until golden and crisp –about 45 minutes.

Make ahead!

These spirals are great for making ahead of time! Once you form your spirals and put them on a baking tray, tightly wrap the trays with plastic wrap and foil. This will prevent them from absorbing any freezer odors. The unbaked spirals can be stored in the freezer for up to 2 months. They can be baked from frozen when you’re ready to eat them. Bake at 350 °F for 30 minutes, then raise the temperature to 400 °F for the remaining 20-25 minutes or until they are golden brown and crisp.

Melitzanopita: Savory Greek Eggplant Pie

Serving

You won’t believe how perfect these eggplant phyllo spirals are as a main course. I serve them with tzatziki and a green salad. However, they also make a wonderful appetizer. Either way, everyone gets their own crispy spiral. They are simple to make, and everyone will love them. Kali Orexi!

More Savory Phyllo Pies