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Vegetable Phyllo Pie (Island of Crete)

Koula Barydakis
4 from 3 votes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 10
Calories 528 kcal

Ingredients
  

  • 1 cup fresh parsley, chopped
  • 1 cup extra virgin olive oil, divided
  • 2 pounds spinach, stems removed
  • 2 onions, thinly sliced
  • 1 green pepper, sliced into thin strips
  • 1 red pepper, sliced into thin strips
  • 2 large zucchinis, thinly sliced
  • 2 large eggplants, thinly sliced
  • 1/2 cup fresh basil, stems removed and chopped
  • Salt and pepper, to taste
  • 1 tsp sugar
  • 1/2 cup bread crumbs
  • 1 cup Greek feta, crumbled
  • 1 cup cheddar cheese, grated
  • 2 eggs, beaten
  • 1 pound phyllo pastry, thawed in fridge
  • 2 tbsp sesame seeds

Instructions
 

  • Heat ¾ cup olive oil in pot. Add parsley, spinach and onions. Sauté for 5 minutes, continuously stirring.
  • Add peppers, zucchini, eggplant, basil, salt, pepper and sugar. Sauté an additional 5 minutes.
  • Remove from heat. Place mixture in a large bowl. Add bread crumbs, cheeses and eggs. Mix well.
  • Preheat oven to 350 degrees F.
  • Brush one side of each phyllo pastry with olive oil. Put half pound of brushed pastry on bottom of pan. Add mixture and place other half pound of brushed pastry on top. Sprinkle with sesame seeds.
  • Make a few slits on the top with a knife. Bake at 350 degrees for 1 hour or until top is golden brown. Cut in squares and serve.

Nutrition

Calories: 528kcalCarbohydrates: 44gProtein: 15gFat: 34gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 58mgSodium: 593mgPotassium: 1084mgFiber: 8gSugar: 9gVitamin A: 9867IUVitamin C: 74mgCalcium: 317mgIron: 6mg
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