Eggplant Fillo Pies
- 2 pounds eggplants
- 4 eggs, lightly beaten
- 5 ounces mature cheddar, grated
- 1/4 teaspoon nutmeg
- Pepper
- A little salt (optional)
- 6 sheets fillo
- 4 tablespoons sunflower oil or melted butter
- 1 egg yolk
- For the filling, broil or roast the eggplants, peel them, and chop and mash the flesh (see page 63).
- Mix with the eggs, cheese, nutmeg, pepper, and salt (for salt, take into account the saltiness of the cheese).
- Open out the sheets of fillo when you are ready to make the pies and be ready to work fast.
- Leave the sheets in a pile and brush the top one with melted butter or oil.
- Put a sixth of the filling (about 4 tablespoons) in a mound on one side of the sheet, about 3 inches from the edge, in the center (1).
- Let it spread over a surface of about 3 inches.
- Wrap the filling up into a flat, square parcel: Fold the edge of the sheet over the filling, then very carefully lift the part of the sheet with the filling and turn over (2).
- Continue to turn the parcel over, folding the 2 side ends up at different turns so that the filling ends up covered with several layers of pastry on both sides (35).
- Repeat with the remaining sheets and filling, and arrange the parcels on a sheet of foil on a baking sheet.
- Brush the tops with the egg yolk mixed with 1 teaspoon of water and bake in a preheated 350F oven for 3545 minutes, or until the pastry is crisp and brown.
- Serve hot.
eggplants, eggs, cheddar, nutmeg, pepper, salt, fillo, sunflower oil, egg yolk
Taken from www.epicurious.com/recipes/food/views/eggplant-fillo-pies-373256 (may not work)