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    1 kg aubergines flask
    2 finely chopped onions
    1 mug oil
    1 grated tomato
    2 tablespoons chopped parsley
    2 tablespoons chopped spearmint
    1/2 cup thin orzo or cantaloupe MISKO
    2 eggs
    500 gr. feta cheese ΗΠΕΙΡΟΣ
    salt, pepper
    1 package filo pastry kihi alfa


    Peel the aubergines and cut them in cubes. Place the onions in a pan in low heat, until the liquids are gone. Add the oil and stir for 2΄-3΄. Squeeze the aubergines well until no water is left and then add them in the pan. Stir the mixture and add the grated tomato, the parsley and the orzo. Lower the heat and wait until the liquids are saved. Add some fresh grated pepper and some salt because feta cheese and goat cheese will be included. Wait until the mixture cools off and then add the feta cheese, the goat cheese and the beaten eggs. Open the filo pastry from the pack. For the pie use shallow pan very well oiled. Place one by one the filo pastry strained and oiled. Place 4 fila pastry on the basis, then add the stuffing and on the top add the rest 2 fila pastry. Set the oven at 180°C and bake the pie for 50΄ until it turns brown.