This elegant and savory Eggplant and Cheese Filo Pie with Sun-Dried Tomatoes is a Mediterranean-inspired delight. Combining the smoky softness of roasted eggplant with creamy mozzarella, tangy sun-dried tomatoes, and fragrant herbs, all wrapped in delicate layers of filo dough, this dish is rich, hearty, and full of irresistible flavor. Ideal for lunch, dinner, or as a special holiday dish, it’s a warm, melty pie that brings gourmet charm to your table.
Preparation Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings
Cuisine: Mediterranean
Ingredients
2 medium eggplants
Olive oil (for brushing and frying)
1 teaspoon Provencal herbs (or a mix of rosemary, thyme, oregano, and basil)
4 eggs
Salt to taste
1 cup (240 ml) milk
30 grams (1 oz) grated Parmesan cheese
1 clove garlic, minced
1 small bunch fresh parsley, chopped
100 grams (3.5 oz) shredded mozzarella cheese (preferably pizza-style)
1 pack filo dough (thawed if frozen)
6–8 pieces sun-dried tomatoes, chopped
Step-by-Step Cooking Directions
1. Prepare the Eggplant
Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Sprinkle both sides lightly with salt and let them sit for 15 minutes to release any bitterness. Rinse and pat them dry.
2. Roast the Eggplant
Brush the slices with olive oil and roast them in a preheated oven at 200°C (390°F) for about 15–20 minutes until soft and golden. Alternatively, you can pan-fry them in a bit of olive oil until browned on both sides. Set aside.
3. Make the Custard Filling
In a mixing bowl, whisk together the eggs, milk, grated Parmesan, minced garlic, salt, and Provencal herbs. Stir in the chopped parsley and mix until well combined.
4. Prepare the Filo Dough
Unroll the filo dough and cover it with a clean kitchen towel to keep it from drying out. Brush a 9-inch pie dish or a rectangular baking dish with olive oil. Lay the first sheet of filo dough in the dish, letting the edges hang over. Brush it lightly with olive oil. Repeat with 5–6 more sheets, brushing each layer with oil.
5. Layer the Filling
Start layering by placing a few slices of roasted eggplant on top of the filo. Sprinkle with mozzarella and chopped sun-dried tomatoes. Pour a few spoonfuls of the egg custard over the layer.
Repeat the layers until you use all your ingredients, finishing with a generous layer of custard and mozzarella.
6. Seal and Top the Pie
Fold the overhanging edges of filo over the top, brushing each with more olive oil. Add one final filo sheet over the top if desired for crispness. Brush again with oil.
7. Bake
Bake in a preheated oven at 180°C (350°F) for 40–45 minutes, or until the top is golden and the custard has set.
8. Cool and Serve
Let the pie rest for 10 minutes before slicing. Garnish with extra chopped parsley and serve warm.
Nutritional Information (Per Serving)
Calories: ~320
Protein: 14g
Fat: 21g
Carbohydrates: 20g
Fiber: 4g
Calcium: 160mg
Iron: 2mg
The Origins and Popularity of This Recipe
Inspired by both Greek spanakopita and French vegetable gratins, this dish marries the convenience of a baked pie with the richness of Mediterranean ingredients. Filo dough has been used for centuries in savory pies from the Balkans to Turkey and Greece, while roasted eggplant is a classic staple across the Mediterranean basin. With the rising global popularity of vegetarian and fusion cuisine, recipes like this one have become beloved on food blogs and dinner tables alike.
Reasons Why You’ll Love This Recipe
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Gourmet flavor with simple ingredients
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Customizable for different diets and add-ins
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Crispy and creamy texture in every bite
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Looks elegant but is easy to make
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Works as a main dish or a side
Health Benefits
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Eggplant is low in calories and high in antioxidants.
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Garlic and parsley boost the immune system.
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Cheese and eggs provide high-quality protein and calcium.
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Filo dough is lighter than puff pastry, reducing fat content.
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Sun-dried tomatoes add a boost of vitamin C and lycopene.
Serving Suggestions
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Serve it with a side of Greek yogurt or tzatziki sauce
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Add a light green salad with vinaigrette
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Pair with roasted potatoes or a lentil soup
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For brunch, offer it alongside fresh fruit and olives
Cooking Tips
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Brush filo sheets generously to prevent drying out.
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Don’t skip resting the eggplant — this removes bitterness.
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If using frozen filo, thaw in the refrigerator overnight for best results.
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Add a pinch of nutmeg or a touch of lemon zest to the custard for extra flavor.
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Use non-stick parchment paper to make cleanup easier.
Variations to Try
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Add spinach or sautéed kale for more greens.
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Use ricotta or goat cheese for a tangier, softer filling.
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Add chopped olives or capers for a briny kick.
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Use sweet potatoes or squash instead of eggplant for an autumn twist.
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Make mini versions in muffin tins for party appetizers.
Conclusion
Whether you’re looking for a vegetarian centerpiece or a creative way to use eggplant, this filo pie brings together the best of flavor, texture, and nutritional value. Easy to make and delightful to eat, it’s a recipe that belongs in your regular rotation. With its creamy custard, cheesy layers, and golden crispy crust, this pie promises to please at dinner parties and weeknight meals alike.
FAQ
1. Can I make this recipe gluten-free?
Yes! Use gluten-free filo dough or substitute with thin slices of potatoes or sweet potatoes to layer the pie.
2. What can I use instead of mozzarella?
You can substitute shredded gouda, provolone, cheddar, or a dairy-free mozzarella alternative.
3. Can this pie be frozen?
Yes, it freezes well. Wrap tightly after baking and cool completely. Reheat in the oven at 180°C (350°F) for 20–25 minutes.
4. Is it okay to prepare this ahead of time?
Absolutely. You can assemble the pie a day in advance and bake it just before serving.
5. Can I add meat to this recipe?
Sure! Cooked ground chicken, sausage, or chopped ham can be added between layers.
6. What herbs work best if I don’t have Provencal herbs?
Try thyme, oregano, basil, and rosemary as a substitute. A mix of any two of these will bring similar flavor.
7. What’s the best way to prevent filo from tearing?
Handle it gently, keep it covered with a damp cloth while you work, and brush each sheet with olive oil.
8. Can I use eggplant without peeling it?
Yes, the skin is edible and softens during baking. Peeling is a matter of personal preference.
9. How long will leftovers last?
Stored in an airtight container, leftovers will keep for 3–4 days in the fridge.
10. Can I reheat it in the microwave?
You can, but for best texture, reheat in a toaster oven or conventional oven to keep the crust crispy.