- 3 eggplants (large)
- 2–3 handfuls of salt
- 1 yellow onion
- 15–16 ounces ricotta cheese
- 8 ounces sour cream
- 8 ounces feta cheese
- 5 eggs
- 1/2 teaspoon salt
- 1 phyllo package (16 ounces)
- 2–3 tablespoons milk
- Peel and dice eggplants and place in a larger bowl. Sprinkle very generously with salt and mix thoroughly until all the eggplant dices have been salted. Leave aside for 1 hour so eggplant sweats out the bitterness.
- Wash diced eggplant really well to get rid of the salt. Afterwards, squeeze by the handful to get the liquid out as much as possible, and transfer to a new bowl.
- Dice and simmer onion in a large skillet with a little bit of oil over medium heat. When it crystalizes, add eggplant and simmer together another 15 minutes or so. Add a little bit of water on occasion if necessary, to avoid burning.
- In large bowl combine ricotta, feta, sour cream, eggs, and 1/2 teaspoon salt. Mix well. Add eggplant and mix again until you get a consistent mass.
- Take out your phyllo and a baking pan. Oil the pan, and place two phyllo sheets on the bottom, brushing each sheet with oil.
- Grab a generous amount of the filling (about 4-5 tablespoons) and spread evenly over the top sheet. Layer 2 sheets on top of the filling, and brush (spray) each sheet with oil before adding the next layer.
- Repeat until you run out of the filling and phyllo, making sure to leave 3 sheets for the top of the pie.
- Brush the top of the pie with oil, and place in the oven.
- Bake at 390F for 20-25 minutes, making sure you turn the pan around 90 degrees about halfway through. Lower temperature to 350F and bake another 10 minutes.
- Take the pie out of the oven and spray with milk. Leave to cool for 30 minutes, and then eat.
Take phyllo out of the freezer the night before you’ll use it. If it was in the fridge you can use it the same day.