10 Tishrei 5781 / Monday, September 28, 2020 | Torah Reading: Ha'azinu
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Baked Filo With Feta Cheese and Veggies    

Baked Filo With Feta Cheese and Veggies

Good cheese, some fresh vegetables, and three filo leaves is all you need to make this wonderful pastry. Even before you discover how delicious it is, you can already smell it!


Preparation and Baking time: 1 hour

Level of Difficulty: Medium

Kashrut Type: Dairy


Good cheese, some fresh vegetables, and three filo leaves is all you need to make this wonderful pastry. Even before you discover how delicious it is, you can already smell it! 


Philo is perceived as a hard-to-work dough, and it does require attention and skill, but after a few times it becomes very easy. 


Unlike many other filo pastries, which are multi-layered and used with spices and eggs to stabilize the pastry, this is a low pastry of one filo layer with three leaves. The filling is made from vegetables fried in a pan with a little oil and salt, plus feta cheese (or similar) and some flour and spices. 


The final texture will be less fluffy than a pie. It's a pastry that breaks apart when you eat it, but its full of roasted vegetables that are a bit crispy. It is recommended to eat with salad and yogurt. 




Quantities for low pie mold, 26 cm diameter (4-6 servings) 


3 medium-sized filo leaves 

 200 g (1 small to medium) eggplant, peeled 

 200g (2 medium-sized) zucchini 

 100 grams of pepper slices (red and possibly yellow) 

 1 small medium-sized red onion (100 g) sliced into rings 

 100 grams of relatively solid and dry feta or Bulgarian cheese 

 1/2 cup olive oil 

 4 tablespoons of bread crumbs 

 2 tablespoons flour 

 3/4 teaspoon flat oregano 

 Salt, black pepper 

 (Optional) 2 tablespoons roasted pine nuts 




  1. 1. Slice the eggplant into 1 cm thick slices (you can peel the whole eggplant or its portion first. The peeling makes the final texture more delicate). Cut each slice into 2 or 4, according to its size. 


  2. 2. Slice the zucchini into rings just over half an inch thick. 


  2. 3. In mixing bowl, place the eggplant, zucchini, pepper slices, and onion rings. Lightly salt and pepper the mixture, and then add about half the amount of olive oil. Stir well until all vegetables are nicely coated in oil. 


  2. 4. Heat a large skillet (or flat pot) over a large fire until it is hot. Pour the vegetables into a pan and fry until the vegetables are softened and some are slightly browned (5-10 minutes). 


  2. 5. Grease the mold well and slice one filo sheet on it. Grease the filo with a little oil and fasten it to the sides of the pan. Sprinkle half of the breadcrumbs in a thin layer, and repeat with another filo sheet. Then add the third page, but do not oil it. 


  2. 6. Sprinkle half of the roasted vegetables in the pan, sprinkle with the flour, and sprinkle over about half or more of the cheese. Sprinkle over a little dried oregano, add the other half of the roasted vegetables and crumble the rest of the cheese. 


  2. 7. Fold the excess filo that extends from the edges of the pan into the pan and wrap them in small pinches to form a ring (see prepared pastry). Cover the ring with olive oil and place in a pre-heated oven at 180 degrees for about 35 minutes.


The pastry is ready when the filo leaves begins to separate from the sides of the mold. 


Cool the pastry for about 20 minutes. You can then eat it hot or cold. 



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