Step-by-Step Guide to Prepare Award-winning Eggplant pie with onions and anthotyro

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, eggplant pie with onions and anthotyro. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Here's how to make a delicious vegan Greek pie with eggplants called Melitzanopita. You'll fall in love with the flavors of this amazing pie recipe! Combine the three cheeses in a large bowl. Delicious and very nice-looking pie with meat, tomatoes and eggplants.

Eggplant pie with onions and anthotyro is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Eggplant pie with onions and anthotyro is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook eggplant pie with onions and anthotyro using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Eggplant pie with onions and anthotyro:

1. Prepare 6-8 country style filo sheets (either store bought or homemade)
2. Prepare 1 cup olive oil
3. Make ready 4 eggplants
4. Make ready 400 g crumbled anthotyro (traditional Greek fresh cheese)
5. Make ready 260 g grated kefalotyri (traditional Greek hard salted yellow cheese)
6. Make ready 4 onions
7. Take 3 cloves garlic
8. Prepare 3 tomatoes, ripe and firm without their skin and seeds, finely chopped
9. Prepare 3 tbsp finely choppd basil
10. Get 2 sun-dried tomatoes, finely chopped
11. Take salt
12. Make ready freshly ground pepper

This is a fantastic recipe for Greek eggplant pie with peppers and feta cheese. Toss with your hands to coat. Heat the remaining tablespoon of olive oil in a large pot. This Eggplant Stew is really simple to make and only takes a few ingredients!

Steps to make Eggplant pie with onions and anthotyro:

1. Wash the eggplants and cut them into cubes. Place them in a strainer, season with plenty of salt and set them aside for 20' to lose their bitternes. Wash and dry well.
2. Cut the onions into round slices and finely chop the garlic. Heat 2/3 of the oil and sauté the onions with the eggplants until they are tender.
3. Add the garlic and continue to sauté for 2-3΄. Add the tomatoes and boil until all the liquids are absorbed. Remove from heat and add the basil and the sun-dried tomatoes. Set aside to cool.
4. Then, add half of the kefalotyri and the anthotyro and mix softly.
5. Line a large baking tray brushed with oil with 3-4 filo sheets, brushing a little oil between them and sprinkling with a little kefalotyri. Spread the filling.
6. Cover with the remaining filo sheets, once more brushing them with oil and sprinkling with kefalotyri. Bring the excess edges of the filo sheets together, forming a decorative ring around the pie.
7. Bake the eggplant pie at 200°C until golden brown.

Heat the remaining tablespoon of olive oil in a large pot. This Eggplant Stew is really simple to make and only takes a few ingredients! Just grab some eggplants, tomatoes, onions, tomato paste, and spices and you're good to go. So healthy and delicious–what's not to love? It's a one-pot meal and after dicing your fresh veggies and simmering.

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