{"id":15496,"date":"2020-06-01T11:59:08","date_gmt":"2020-06-01T08:59:08","guid":{"rendered":"https:\/\/www.wisegreece.com\/v2?p=15496"},"modified":"2021-08-29T23:24:05","modified_gmt":"2021-08-29T20:24:05","slug":"wise-home-cooking-eggplant-olive-and-sun-dried-tomato-pie-with-haloumi","status":"publish","type":"post","link":"https:\/\/www.wisegreece.com\/en\/recipes-with-wise-greece-products\/wise-home-cooking-eggplant-olive-and-sun-dried-tomato-pie-with-haloumi\/","title":{"rendered":"Wise Home Cooking: Eggplant, olive and sun-dried tomato pie with haloumi"},"content":{"rendered":"

Who doesn\u2019t love pies? Get ready to make this super easy and tasty pie with eggplants and haloumi cheese.\u00a0Our beloved Chef Carolina Doriti is inspired by the Wise Greece\u00a0products<\/a>\u00a0and creates easy, quick and delicious recipes for our new\u00a0Wise Home Cooking\u00a0series<\/a>!<\/p>\n

Ingredients:<\/strong>
\n265gr eggplant, finely chopped or grated
\n3 large onions, chopped
\n7 spring onions, chopped
\n1 yellow pepper, diced
\n1 jar (330gr)\u00a0Eggplant sauce with olives and sun-dried tomatoes<\/a>\u00a0by Saza
\n225gr haloumi, grated
\n4 tablespoons chopped fresh mint
\n4 tablespoons chopped fresh parsley
\nolive oil for brushing
\n7 sheets of thick country style phyllo dough, defrosted
\nblack pepper
\nsalt
\n1-2 tsp sesame seeds<\/p>\n

Cooking instructions:<\/strong>
\nPreheat oven at 180C. Place a larger skillet on medium high heat. Saut\u00e9 the onions while stirring for a couple of minutes. Add in the spring onions and yellow pepper and then the eggplant. Add the eggplant sauce and cook at low heat for another couple of minutes until most of the liquid cooks off.<\/p>\n

Remove from heat. Stir in the mint, parsley, haloumi and season if necessary. Grease a large baking tray with olive oil. Line it with the first phyllo sheet and brush with olive oil. Place the next one on top and brush again. Repeat until you have used 4 sheets in total for the base. Pour the eggplant mix on the phyllo sheets and bread it evenly. Fold in the phyllo edges. Top with 3 more sheets brushed with olive oil. Fold the flaps around the sides and make sure the top layer is well brushed with olive oil. Sprinkle with sesame seeds. Score the pie with a knife (not all the way through) marking the portions. Bake for about 40-45 minutes or until golden.<\/p>\n

Product we used:<\/strong><\/p>\n\n\t\t