• 5 thin village-style phyllo sheets
  • 1/2 cup olive oil

For the Filling:

  • 1/4 cup olive oil
  • 5 large eggplants
  • 2 onions, finely chopped
  • 1 garlic clove, crushed
  • 1 red bell pepper, diced
  • 2 tomatoes, diced
  • 1/2 bunch of parsley, finely chopped
  • 1/2 bunch of mint, finely chopped
  • 100g walnuts, coarsely chopped
  • 100g hilopites pasta
  • Salt and pepper to taste


  1. Cut the eggplants into small cubes. Place them in a bowl with plenty of water and 1 tablespoon of salt. Weigh them down with a plate to keep them submerged and let them soak for 15 minutes.
  2. Drain the eggplants in a colander, squeeze out excess water with your hands, and dry them thoroughly.
  3. Heat 1/4 cup of olive oil in a wide pot. Sauté the onion, garlic, and red bell pepper for 3 minutes.
  4. Remove the garlic, add the eggplants, and continue to sauté for another 5 minutes.
  5. Add the tomatoes and cook until the filling absorbs the liquid.
  6. Season with salt and pepper, then remove from the heat. Stir in the parsley, mint, walnuts, and fine pasta.
  7. Grease a shallow 34 cm baking pan with olive oil. Layer three phyllo sheets in a radiating pattern, brushing each layer with olive oil.
  8. Spread the filling evenly over the phyllo sheets.
  9. Fold the overhanging phyllo sheets over the filling.
  10. Cover with the remaining two sheets, scrunching them slightly and brushing with olive oil between layers.
  11. Score the pie and drizzle the remaining olive oil and a little water.
  12. Bake the eggplant pie on the lower rack of a well-preheated oven at 180°C  for about 50 minutes, until the phyllo is golden brown and the pie easily comes off from the pan.
  13. Allow the pie to rest for 15 minutes outside the oven before serving.


Source: Argiro Barbarigou