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Heat 1 tablespoon of oil in a pan over medium heat.
Add the diced eggplant and cook for about 5-7 minutes, until soft and lightly browned.
Add the chopped spring onion and minced garlic, cooking for another 2 minutes until fragrant.
Season with salt and pepper, and remove from the heat to cool slightly.
2. Make the Filling:
In a bowl, combine the ricotta cheese, crumbled feta cheese, and chopped parsley.
Add the cooked eggplant mixture to the bowl and stir to combine. Adjust seasoning if necessary.
3. Assemble the Pastry Bundles:
Lay out a sheet of filo pastry on a clean surface. Brush lightly with the oil and milk mixture.
Place a spoonful of the filling in the center of the filo sheet.
Fold the pastry over the filling, creating a bundle or pouch. Brush the top with more oil and milk.
Repeat with the remaining filo sheets and filling.
4. Bake the Pastry Bundles:
Preheat the oven to 375°F (190°C).
Place the pastry bundles on a baking sheet lined with parchment paper.
Bake for 15-20 minutes or until the filo is golden and crispy.
Serving and Storage Tips:
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