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 it’s full of roasted vegetables that are a bit crispy. It is recommended to eat with salad and yogurt.
INGREDIENTS
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
PREPARATION
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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.
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Slice the zucchini into rings just over half an inch thick.
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In a 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.
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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).
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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.
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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.
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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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Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity.
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