Greek Aubergine and Feta Pie (Melitzanopita)

Melitzanopita puts roasted aubergine in the same role spinach or leek usually play in a Greek phyllo pie, mashed after roasting until smoky and soft, then mixed with a generous amount of feta and egg to bind, and layered between crisp sheets exactly as any other savoury pie in this family.

Roasting the aubergine properly first is what gives this pie its whole character, concentrating the vegetable's flavour into something genuinely smoky and rich rather than the blander result plain boiling or steaming would give.

This is a good dish for using up a glut of aubergines in late summer, and it holds up well over a few days refrigerated, arguably tasting even better the day after baking once the flavours have settled.

Key preparation steps

1. Roast whole aubergines until completely soft.
2. Scoop out and mash the flesh, draining excess liquid.
3. Mix with feta, egg and herbs.
4. Layer with phyllo and bake until deeply golden.

Roasting the aubergine

Prick whole aubergines a few times with a fork and roast in a hot oven until they have completely collapsed and the flesh is fully soft, thirty-five to forty minutes depending on size, since this longer, deeper roast is what develops real smoky flavour rather than a merely cooked-through result.

Once cool enough to handle, halve and scoop out the flesh, discarding the skin, and drain the mashed flesh in a sieve for ten minutes to remove excess liquid, since aubergine holds a surprising amount of water even after roasting.

The filling

Mash the drained aubergine flesh roughly, keeping some texture rather than pureeing it smooth, then mix with a generous amount of crumbled feta, beaten egg, and chopped fresh mint or parsley, seasoning with black pepper rather than much salt, since the feta already carries plenty.

Layering and baking

Layer half the phyllo sheets into an oiled tin, brushing each individually, spread the filling evenly, then top with the remaining sheets, again brushed throughout, and score before baking. Bake until deeply golden and firm, resting for at least fifteen minutes before cutting for a clean slice.

What matters in this dish