Melitzanopita, or Greek eggplant pie, is one of those rustic pies that turns simple ingredients into something deeply flavorful and filling. Tastes like eating eggplant pizza with crisp filo pastry!
This version of melitzanópita is made with classic homemade phyllo and a rich, mellow eggplant filling.
Table Of Contents
What Is Melitzanopita?
Melitzanopita (μελιτζανόπιτα) literally means eggplant pie in Greek.
Finely diced eggplant is slowly cooked with onions, sweet red peppers, tomato paste, crushed tomatoes, oregano, sweet paprika, and fresh basil until everything becomes soft and flavorful.
Crumbled feta and grated kefalotiri are then folded into the filling. Adding the salty, savory contrast that makes the sweetness of the vegetables shine.
The result is a pie with a juicy, soft, intensely flavorful eggplant filling underneath beautifully crisp homemade phyllo.
Eggplant Variety
Any black or purple eggplant varieties will work well for this recipe. White skinned eggplants are not the best option here. Also, larger eggplants are better because you get more flesh and less skin in the filling.
Preparing Eggplant
Before we cook the eggplant it's best to soak it in water first. This is done to remove its bitterness. Simply dice the eggplant and then soak it in a large bowl with plenty of water. Let it soak at room temperature for at least 30 minutes.
Then drain well in a strainer before cooking it.
Cooking The Eggplant
To make the best eggplant pie the secret lies in properly cooking the eggplant first.
Rather than rushing the filling, cook the finely diced eggplant slowly on the stovetop. Until it becomes very soft and mellow and start to stick at the bottom of the pot. A little salt will help here.
This way the eggplant becomes incredibly soft, almost melting into the other ingredients. As it cooks, its natural sweetness develops.
The longer and more patiently you cook the filling, the more flavor you will get in the finished pie. Also the crispier your filo will be.
A wet filling can make homemade filo soggy. A thick, concentrated filling, on the other hand, gives you that wonderful contrast between the soft, flavorful interior and crisp pastry.
Adding Cheese
Once the eggplant mixture has cooled slightly, crumbled feta and grated Greek Kefalotyri cheese are added.
The vegetables are naturally sweet, then the salty feta and Kefalotyri cut through the sweetness and bring balance to the pie.
Kefalotyri Substitutions
If you can't find Kefalotyri cheese, there are several excellent alternatives.
Grated Romano cheese is a great substitute if you want plenty of salty, sharp flavor.
You can also use a well-aged, salty Gruyère, which melts beautifully into the filling while adding a rich, nutty character.
And if you want to take the pie in a slightly bolder direction, try smoked cheese. Smoked cheese and eggplant are a particularly good combination. The gentle smokiness echoes the earthy character of the eggplant and gives the pie a deeper, more intense flavor.
The Homemade Filo
The homemade filo gives this eggplant pie a rustic feel. It's much more flavorful then storebought and adds more body to the pie. It's crunchy but becomes soft as it cools.
You may also like this roasted vegetable pie with eggplants, zucchini, peppers, and feta. A great way to use garden fresh vegetables tucked in an easy homemade, yogurt phyllo pastry!
Making homemade filo is easier than you think. It just takes a little practice.
And don’t worry if the filo isn’t perfectly uniform. A homemade Greek pie is supposed to have a little character. Those slightly irregular layers are part of its charm.
The video at the bottom of the recipe will help you see how to roll filo easily.
Using Store bought Filo
You can absolutely make this pie using storebought filo / phyllo. For every homemade filo, use 2 storebought filos instead. So 4 filos at the bottom, 2 in the middle, and 6 for the top of the pie.
Storing Leftovers
You can keep eggplant pie leftovers in an airtight food container in the fridge for up to 5 days. Or freeze for up to 2 months.
To reheat, first thaw in the fridge if frozen. Then reheat in the oven at 150°C / 300°F, uncovered if the filo has softened, to revive it. Or cover the pan with foil if filo is still crunchy.
Serve With
There are a couple of Greek appetizers that go really great with Melitzanopita. Such as Htipiti (Red Pepper and Feta Dip), Feta Stuffed Red Peppers, Cabbage Salad (Vinegar Coleslaw), Or a Classic Greek Salad.
Recipe
Eggplant Pie
Ingredients
For The Pie Filling:
- 1.1 Kg (2.4 pounds) eggplant
- 150 grams (1 large) onion minced
- 300 grams (10 ounces) sweet red peppers finely diced
- 1 tablespoon tomato paste
- 80 grams (⅓ cup) crushed tomatoes (canned) or fresh, ripe, grated tomatoes
- 1½ teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1 tablespoon fresh basil minced
- 300 grams (10 ounces) feta cheese coarsely crumbled
- 70 grams (½ cup) grated Kefalotyri cheese see text above for substitutions
- olive oil
For The Filo Dough:
- 300 grams (2½ cups) all-purpose flour + extra for rolling the filo
- 1 teaspoon baking powder
- 1½ teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar other types work too
- 160 ml (⅔ cup) water might need slightly more or less
- 100 ml olive oil for brushing the filo
- 1-2 tablespoons sesame seeds to sprinkle on top of the pie
Instructions
- Prepare the eggplant. Cut off the tops and bottoms. Then dice into small pieces. Soak in plenty of water for at least 30 minutes. Then drain in a strainer.
- Make the filo dough. In a bowl, whisk together the flour, salt, and baking powder. Pour in the olive oil, then slowly add the water while kneading the dough. It should feel sticky but without leaving fragments on your hands.
- Rest the dough. Shape the dough into a ball. Dust the top and bottom with flour. Cover the bowl with a dampened tea towel or plastic wrap and rest at room temperature for 30 minutes.
- Heat a generous amount of olive oil in a medium-sized cooking pot or large saute pan.
- Saute the onions then add the eggplant in batches. Season with salt. Cook until soft and mellow. The more you cook the eggplant at this point the stronger its flavor will be inside the filling.
- Add the red peppers and cook for a minute.
- Stir in the tomato paste and crushed tomatoes. Cook until the filling drains to the point where it starts to get sticky at the bottom. Take the pot off the heat.
- Add the dried oregano, paprika, and basil. Stir and set aside to cool.
- Preheat the oven to 180°C / 350°F.
- Shape the filo dough into a log and cut it into 6 pieces. Each piece is a filo. 2 for the bottom, one between the filling layers, and 3 for the top of the pie.
- Shape each piece into a round ball and keep aside, covered.
- Make the first filo. Dust the work surface with flour and place the dough ball. Dust the dough ball with flour also. Start rolling in all directions with a rolling pin until you have a round filo big enough to cover the bottom and sides of the pan. Always dust the bottom and top of the filo with flour as you roll, so it won't stick. Also, flip the filo as seen in the video below.
- Brush a 31 cm (12-inch) round pan with olive oil.
- Roll the filo around the rolling pin and then unroll it inside the pan. Gently pull it a bit to cover the sides. Brush with olive oil.
- Make the second filo. Make another filo, this time the size of the pan's bottom. Add it to the pan and brush with olive oil.
- Stir the Feta and Kefalotyri cheese into the filling.
- Spread half the filling in the pan.
- Top with another filo. Brush it with olive oil.
- Add the remaining filling.
- Top with 3 more filos. Brush each one with olive oil. Overlap the edges of the bottom filo to create a nice pie edging.
- Cut the pie into 16 pieces (try not to cut the bottom filo) and sprinkle with sesame seeds.
- Bake for about an hour on the lower rack until golden brown and crispy.
- Rest the pie at room temperature for at least 30 minutes before cutting and serving.
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