Vegetable Phyllo Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g phyllo pastry sheets (about 10-12 sheets)</li><li class="ingredients-single-item">80ml olive oil, plus extra for brushing</li><li class="ingredients-single-item">2 medium onions, finely sliced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 medium zucchini, diced</li><li class="ingredients-single-item">1 medium eggplant, diced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">200g spinach, chopped</li><li class="ingredients-single-item">150g feta cheese, crumbled</li><li class="ingredients-single-item">100g ricotta cheese</li><li class="ingredients-single-item">2 large eggs, beaten</li><li class="ingredients-single-item">2 tbsp fresh dill, chopped</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">1 tbsp fresh mint, chopped</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp ground cumin</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">2 tbsp sesame seeds, for topping</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) round baking dish or pie dish</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Large non-stick skillet</li><li class="equipment-single-item">Clean kitchen towel</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Take the phyllo pastry out of the refrigerator at least 30 minutes before using to bring it to room temperature. Keep it covered with a clean, slightly damp kitchen towel to prevent it from drying out while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook gently for 8-10 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant. Transfer to a large mixing bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the same skillet, heat another 2 tablespoons of olive oil and add the diced eggplant. Cook for 5-7 minutes until softened and beginning to brown. Add the zucchini and bell pepper, cooking for another 5 minutes until all vegetables are tender. The vegetables will release moisture as they cook, which needs to evaporate to prevent a soggy pie.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the spinach to the skillet and cook until wilted, about 2 minutes. Transfer all cooked vegetables to the bowl with the onions and allow to cool for 10 minutes. This cooling step is crucial as adding hot filling to phyllo will make it gummy and prevent it from crisping properly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once cooled slightly, add crumbled feta, ricotta, beaten eggs, all herbs, cumin, oregano, salt, and pepper to the vegetable mixture. Stir gently to combine thoroughly, being careful not to mash the vegetables. Taste and adjust seasoning if necessary.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Brush the bottom and sides of your baking dish with olive oil. Carefully lay one sheet of phyllo pastry in the dish, allowing the edges to hang over the sides. Lightly brush with olive oil. The oil creates the barrier that helps achieve those crispy, separate layers that define good phyllo pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Continue layering and brushing with oil until you've used about half of your phyllo sheets (5-6 sheets), rotating each sheet slightly as you layer to create a star pattern with the overhanging edges. Don't worry if sheets tear - just piece them together and continue.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spoon the vegetable and cheese filling into the phyllo-lined dish, spreading it evenly. Fold the overhanging phyllo sheets over the filling, one at a time, brushing each with oil as you go. They won't cover the filling completely which is fine.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Take the remaining phyllo sheets and layer them on top, brushing each with oil. Tuck the edges down the sides of the dish to seal the pie. With a sharp knife, make 4-6 small slits in the top to allow steam to escape during baking, which prevents the pastry from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the top generously with olive oil and sprinkle with sesame seeds. The oil on top ensures maximum browning and crispiness, while sesame adds nutty flavor and decorative appeal.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 45-50 minutes, until the phyllo is deeply golden brown and crisp. If the top is browning too quickly, loosely cover with foil for the remainder of the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and let the pie rest for at least 15 minutes before serving. This resting period allows the filling to set and makes slicing cleaner. Serve warm or at room temperature, garnished with additional fresh herbs if desired. The pie will keep in the refrigerator for up to 3 days, though the pastry will soften. To reheat, place in a 160°C (320°F) oven for 15-20 minutes to crisp up the pastry again.</li></ol>