Imagine biting into a crispy, golden turnover filled with a delightful blend of savory eggplant and tangy feta cheese—sounds delicious, right? Welcome to the world of Greek Mini Eggplant Feta Phyllo Turnovers, or Melitzanopitakia, where traditional flavors meet modern convenience! These delectable treats are not only a feast for the eyes but also a perfect appetizer or light meal that will impress your family and friends. With just a handful of ingredients and a bit of time, you can create these mouthwatering morsels that are sure to become a favorite at any gathering. So, roll up your sleeves and let’s dive into this irresistible recipe that promises to transport your taste buds straight to the Mediterranean!
Ingredients
- 2 medium eggplants, diced
- 200g feta cheese, crumbled
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt to taste
- Black pepper to taste
- 1 package phyllo dough
- 1 egg, beaten (for brushing)
Instructions
- Prepare the eggplant filling: Dice the eggplants into small, uniform cubes. Sprinkle with salt and let sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
- Heat olive oil in a large skillet over medium heat. Sauté chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds.
- Add the prepared eggplant cubes to the skillet. Cook for 10-12 minutes, stirring occasionally, until the eggplant is soft and golden brown. Season with salt and black pepper to taste.
- Remove the eggplant mixture from heat and let it cool for 5-10 minutes. Crumble the feta cheese and mix it into the cooled eggplant mixture.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Carefully unroll the phyllo dough and cut into rectangular strips about 3 inches wide. Cover unused phyllo with a damp cloth to prevent drying.
- Take one strip of phyllo, brush lightly with olive oil. Place a small spoonful of the eggplant-feta mixture near one end of the strip.
- Fold the phyllo into triangles, carefully encasing the filling and creating a sealed turnover. Repeat with remaining phyllo and filling.
- Place the turnovers on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
- Bake for 20-25 minutes, or until the phyllo is crisp and golden brown. Let cool for 5 minutes before serving.
- Serve warm as an appetizer or light meal. Can be accompanied by a simple Greek salad or tzatziki sauce.
Tips
- Choose the Right Eggplants: Opt for medium-sized, firm eggplants. Look for ones that are shiny and have a vibrant color for the best flavor and texture.
- Salt the Eggplants: Don’t skip the salting step! Salting the diced eggplants helps to draw out excess moisture and bitterness, resulting in a richer flavor.
- Keep Phyllo Dough Covered: Phyllo dough dries out quickly, so always keep unused sheets covered with a damp cloth while you work to prevent them from becoming brittle.
- Experiment with Spices: Feel free to add your favorite herbs and spices to the eggplant mixture, such as oregano or dill, to enhance the flavor profile.
- Perfect the Folding Technique: When folding the phyllo, take your time to ensure a tight seal. This helps keep the filling inside and prevents leaks during baking.
- Serve with Dips: Pair your turnovers with a refreshing tzatziki sauce or a simple Greek salad for a complete meal experience.
- Make Ahead: You can prepare the turnovers in advance and freeze them before baking. Just pop them in the oven straight from the freezer, adding a few extra minutes to the baking time.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 10g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 35mg
