A delightful Greek-inspired pie featuring eggplant, feta cheese, and fresh herbs, encased in crispy phyllo pastry.
Heat olive oil in a saucepan over medium heat. Add chopped eggplant and onion, cooking until the eggplant is soft and forms a puree-like consistency.
Stir occasionally to prevent sticking and ensure even cooking.
Mix in the chopped bacon, tomato paste, salt, and pepper. Cook for an additional 5 minutes, then let the mixture cool.
Allow the mixture to cool completely before combining with other ingredients.
In a mixing bowl, combine the eggplant mixture with crumbled feta, eggs, parsley, and both fresh and dried mint.
Taste the filling and adjust seasoning if necessary.
Preheat the oven to 390°F (200°C). Brush a baking pan with olive oil and layer half the phyllo sheets, brushing each with olive oil.
Keep the phyllo sheets covered with a damp cloth to prevent drying out.
Spread the filling evenly over the phyllo base. Layer the remaining phyllo sheets on top, brushing each with olive oil.
Tuck in the edges of the phyllo for a neat finish.
Score the top layers of phyllo into serving-sized pieces. Brush with beaten egg and sprinkle with sesame seeds.
Scoring makes it easier to cut the pie after baking.
Bake the pie in the preheated oven for 1 hour, or until golden brown. Let it cool slightly before serving.
Rotate the pan halfway through baking for even browning.
