Wise Home Cooking: Eggplant, olive and sun-dried tomato pie with haloumi
Who doesn’t love pies? Get ready to make this super easy and tasty pie with eggplants and haloumi cheese. Our beloved Chef Carolina Doriti is inspired by the Wise Greece products and creates easy, quick and delicious recipes for our new Wise Home Cooking series!
265gr eggplant, finely chopped or grated
3 large onions, chopped
7 spring onions, chopped
1 yellow pepper, diced
1 jar (330gr) Eggplant sauce with olives and sun-dried tomatoes by Saza
225gr haloumi, grated
4 tablespoons chopped fresh mint
4 tablespoons chopped fresh parsley
olive oil for brushing
7 sheets of thick country style phyllo dough, defrosted
1-2 tsp sesame seeds
Preheat oven at 180C. Place a larger skillet on medium high heat. Sauté the onions while stirring for a couple of minutes. Add in the spring onions and yellow pepper and then the eggplant. Add the eggplant sauce and cook at low heat for another couple of minutes until most of the liquid cooks off.
Remove from heat. Stir in the mint, parsley, haloumi and season if necessary. Grease a large baking tray with olive oil. Line it with the first phyllo sheet and brush with olive oil. Place the next one on top and brush again. Repeat until you have used 4 sheets in total for the base. Pour the eggplant mix on the phyllo sheets and bread it evenly. Fold in the phyllo edges. Top with 3 more sheets brushed with olive oil. Fold the flaps around the sides and make sure the top layer is well brushed with olive oil. Sprinkle with sesame seeds. Score the pie with a knife (not all the way through) marking the portions. Bake for about 40-45 minutes or until golden.
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