Greek Eggplant Pie with Ground Beef
A rich and hearty Greek pie made with eggplant, ground beef, cheese, and aromatic herbs, all wrapped in layers of crisp phyllo pastry. The filling is wonderfully juicy and flavorful, while the golden, crunchy phyllo adds the perfect contrast
A rich and hearty Greek pie made with eggplant, ground beef, cheese, and aromatic herbs, all wrapped in layers of crisp phyllo pastry. The filling is wonderfully juicy and flavorful, while the golden, crunchy phyllo adds the perfect contrast
Info
Prep Time:
30mCook Time:
60mDifficulty Level:
Ingredients
- 1 package phyllo pastry sheets
- ½ cup olive oil, plus extra for the filling
- ¼ cup olive oil
- 4 globe eggplants
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 Florina peppers (red peppers), diced
- 400 g ground beef, coarsely ground
- 1 tbsp tomato paste
- 1 large tomato, grated
- 1 tsp sweet paprika
- 3 tbsp fresh parsley, finely chopped
- 2 eggs, beaten
- 200 g kefalograviera cheese, cut into small cubes
- Salt
- Freshly ground black pepper
Directions
Prepare the eggplant. Wash and dry the eggplants. Peel them in alternating strips, leaving some of the skin intact. Cut the eggplant into small cubes and spread them on a baking tray. Sprinkle with salt and drizzle with a little olive oil. Toss to coat.
Roast the eggplant in a preheated oven at 200–220°C (390–425°F), using the fan setting, for about 10 minutes.
Prepare the filling. Meanwhile, heat the olive oil in a large, deep skillet. Add the ground beef and cook over medium-high heat until browned all over and any excess liquid has evaporated.
Add the chopped onion and sauté for 3–4 minutes.
Add the diced peppers, garlic, and tomato paste. Stir well to combine.
Add the grated tomato, sweet paprika, salt, and freshly ground black pepper. Cook for about 10 minutes.
Add the roasted eggplant and continue cooking for another 10 minutes.
Taste and adjust the seasoning. Once the filling has cooked down and most of the liquid has evaporated, remove it from the heat. Stir in the chopped parsley, cubed cheese, and beaten eggs.
Mix well and set the filling aside to cool slightly before assembling the pie.
Lightly oil a shallow rectangular baking pan. Arrange three phyllo sheets in a fan-like pattern across the base, drizzling each with olive oil and allowing the edges to hang over the sides of the pan.
Layer four more phyllo sheets loosely, gently crumpling them as you place them in the pan to create the base. Drizzle with olive oil.
Lay one phyllo sheet flat over the base and spread the filling evenly over it.
Cover with the remaining phyllo sheets, placing them slightly crumpled for a lighter, crispier texture and drizzling each with olive oil.
Using a spatula, tuck the overhanging edges of the phyllo around the sides of the pan.
Pour the remaining olive oil over the top. Sprinkle a little water over the surface using your fingers, gently patting the top sheets so they become lightly moistened.
Score the surface into squares, cutting through the top layers of pastry.
Bake the eggplant pie in a well-preheated oven at 180°C (350°F), using conventional heat, on the lower rack, for approximately 60–70 minutes, or until the top and bottom are beautifully golden and crisp.
Remove from the oven and let the pie rest for about 15 minutes. This allows the filling to settle and absorb any remaining moisture. Cut into squares and serve.
Recipe Tips
Make sure the filling is fairly dry before assembling the pie. Excess moisture can make the bottom layer of phyllo soggy, so allow the filling to cool and release steam before layering it into the pastry.
