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Here's how to make a delicious vegan Greek pie with eggplants called Melitzanopita. You'll fall in love with the flavors of this amazing pie recipe! The original Melitzanopita recipe is made with phyllo dough, eggplant, peppers and anthotyros cheese, a Greek cheese made of unpasteurized sheep's.

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Ingredients Eggplant pie with onions and anthotyro:

1. Take 6-8 for country style filo sheets (either store bought or homemade)
2. Need 1 cup of olive oil
3. Provide 4 for eggplants
4. Get 400 g for crumbled anthotyro (traditional Greek fresh cheese)
5. Give 260 g - grated kefalotyri (traditional Greek hard salted yellow cheese)
6. Require 4 - onions
7. Take 3 cloves - garlic
8. Need 3 - tomatoes, ripe and firm without their skin and seeds, finely chopped
9. You need 3 tbsp for finely choppd basil
10. You need 2 for sun-dried tomatoes, finely chopped
11. Make ready - salt
12. Need of freshly ground pepper

Add the bell pepper, garlic and tomato. · Cheese, bread crumbs, parsley, garlic and onion are mixed in with the cooked eggplant and formed into patties. Stacey shares her recipe for simple and rustic Eggplant Tomato Onion Pie. It's healthy, quick, easy and takes advantage of some great summer veggies..(onion pie), manitaropita (mushroom pie), melitzanopita (eggplant pie), patatopita (potato pie) Fill the pie with the onion filling. Combine the three cheeses in a large bowl.

Eggplant pie with onions and anthotyro steps:

1. Wash the eggplants and cut them into cubes. Place them in a strainer, season with plenty of salt and set them aside for 20' to lose their bitternes. Wash and dry well.
2. Cut the onions into round slices and finely chop the garlic. Heat 2/3 of the oil and sauté the onions with the eggplants until they are tender.
3. Add the garlic and continue to sauté for 2-3΄. Add the tomatoes and boil until all the liquids are absorbed. Remove from heat and add the basil and the sun-dried tomatoes. Set aside to cool.
4. Then, add half of the kefalotyri and the anthotyro and mix softly.
5. Line a large baking tray brushed with oil with 3-4 filo sheets, brushing a little oil between them and sprinkling with a little kefalotyri. Spread the filling.
6. Cover with the remaining filo sheets, once more brushing them with oil and sprinkling with kefalotyri. Bring the excess edges of the filo sheets together, forming a decorative ring around the pie.
7. Bake the eggplant pie at 200°C until golden brown.

A rustic baked eggplant dish with caramelized onions from Central Greece. Get a crusty fresh loaf of bread to dip in the juices. The caramelized onions add sweetness to the otherwise bitter eggplant. On the wooden table pie and milk in the jug. Cut the onion and the garlic into slices.

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