Savory Pie - Eggplants and feta

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by preparing the eggplant. Heat a non-stick skillet over medium heat and add a teaspoon of olive oil. Add the diced eggplant and cook for about 8-10 minutes, stirring occasionally, until the cubes are soft and lightly golden. Season the eggplant with a pinch of salt, black pepper, and dried thyme. Once cooked, transfer the eggplant to a bowl and let it cool completely.

Step 2

While the eggplant cools, roll out the puff pastry if needed, ensuring it is large enough to fit into a small baking dish with high edges. Grease the baking dish lightly or line it with parchment paper. Gently press the puff pastry into the dish, allowing any extra pastry to hang over the edges.

Step 3

Once the eggplant is cool, add the crumbled feta cheese, 1 beaten egg, breadcrumbs, and tomato sauce to the bowl. Mix everything thoroughly until well combined. The mixture should hold together but still feel moist. Taste and adjust seasoning if necessary.

Step 4

Pour the eggplant and feta mixture into the prepared puff pastry, spreading it evenly. Fold the edges of the pastry inward slightly to form a border around the filling.

Step 5

Bake the savory pie in the preheated oven for approximately 35 minutes, or until the puff pastry is golden brown and the filling is set.

Step 6

Remove the pie from the oven and allow it to cool slightly before serving. Enjoy warm or at room temperature as a satisfying meal or snack.