Melitzanopita Strifti: Eggplant Phyllo Spiral Pies

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

Watch the Video:

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

1. Preheat the oven to 500 °F, 260 °C.
2. Slice the eggplants in half and place them cut side up on a metal baking tray.
3. Drizzle with 3-4 tablespoons of olive oil and season with salt.
4. Flip the eggplant to cut side down and roast until tender –about 30 minutes.
5. Let the eggplant cool slightly, carefully discard the skin, and roughly chop.
6. Then, season with salt and pepper.
7. In a skillet, cook the onion and olive oil over medium heat until soft and golden –about 8 minutes.
8. Add the scallions, cook until soft (2-3 minutes), and season with a pinch of salt.
9. Then, add the garlic and warm through until fragrant –a few seconds.
10. Remove the pan from the heat and add the chopped eggplant, roasted red peppers, herbs, breadcrumbs, and cheese.
11. Taste and season with salt and black pepper.
12. Beat the eggs slightly, add to the vegetable mixture, and stir until combined.
13. Reduce the oven’s temperature to 400 °F, 200 °C.
14. Place a sheet of the phyllo on your work surface and drizzle butter over it.
15. 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.
16. Then, curl the phyllo log from one edge inward to form a spiral shape.
17. Continue making the spirals until the filling runs out.
18. Place the spirals on two baking trays lined with parchment paper.
19. Brush the tops and sides of the spirals with melted butter and sprinkle with sesame seeds.
20. 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.

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

• Spanakopita Horiatiki: Greek-Vegan Spinach Pie with Homemade Phyllo Dough
• Greek Lamb & Greens Pie with Homemade Phyllo
• Kotopita: Greek-style chicken in phyllo pie
• Butternut Squash & Feta Phyllo Pie
• Kreatopita: Greek Minced Meat & Phyllo Pie

Continue to Content

Melitzanopita Strifti: Eggplant Phyllo Spiral Pies

Yield: 10 spirals

Print

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)

Instructions

1. Preheat the oven to 500 °F, 260 °C.
2. Slice the eggplants in half and place them on a metal baking tray. Drizzle with 3-4 tablespoons of olive oil and season with salt. Toss and flip the eggplant cut side down. Roast until tender. About 30 minutes.
3. let the eggplant cool slightly and then carefully discard the skin. Roughly chop and season with salt and pepper.
4. In a skillet, cook the onion and olive oil over medium heat until soft and golden. About 8 minutes.
5. Add the scallions and cook until soft. 2-3 minutes. Season with a pinch of salt.
6. Add the garlic and warm through until fragrant. A few seconds.
7. Remove the pan from the heat and add the chopped eggplant, roasted red peppers, the herbs, breadcrumbs, and cheese. Taste and season with salt and black pepper.
8. Beat the eggs slightly and add to the mixture. Mix until combined.
9. Reduce the oven's temperature to 400 °F, 200 °C.
10. Place a sheet of the phyllo on your worksurface and drizzle butter over it.
11. Spread approximately a hlaf cup or more of the eggplant filling on the bottom quarter of the phyllo and roll it up into a log. Roll from the edges inward to form a spiral shape.
12. Continue making the spirals until the filling runs out.
13. Place the spirals on 2 baking trays lined with parchment paper.
14. Brush the tops and sides of the spirals with the melted butter and sprinkle with sesame seeds.
15. Bake until golden and crisp. About 45 minutes.
16. Serve with tzatiki and a green salad. Kali Orexi!

Notes

Freezer Instructions: The unbaked spirals can be stored in the freezer for up to 2 months. Make sure to wrap the trays tightly with plastic wrap and foil so that they do not absorb freezer odors.

They can be baked frozen. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
• 
  Nordic Ware Natural Aluminum Commercial Baker's Quarter Sheet, 2-Pack
• 
  Olive Oil- Greek Extra Virgin Olive Oil (500ml/15.9 oz)
• 
  Dried Oregano from Crete (20g/.71 oz)
• 
  Traditional Cretan Aprons (heavier fabric)
• 
  365 by Whole Foods Market, Tahini Organic, 16 Ounce