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Open Ratatouille Pie with Feta Cheese
Ingredients
For the pie:
4 KANAKI Filo Pastry Gourmet with olive oil Sheets
Olive oil for the sheets
For the stuffing:
6 tbsp olive oil
1 small (or ½ large) eggplant, in cubes
1 medium zucchini, in cubes
½ green pepper, in cubes
½ red pepper, in cubes
1 medium onion, in cubes
2 garlic cloves, in thin slices
2 medium tomatoes, in cubes
1 tbsp fresh thyme, minced
2 tbsp parsley, minced
150 gr feta cheese, in crumbs
Salt-pepper
Preparation - Steps
For the stuffing:
Heat the olive oil in a shallow saucepan, add the vegetables, salt and pepper, and saute for a few minutes, until they shrivel.
Remove from the fire, add the thyme and parsley, stir and leave aside, to cool down.
Assembly
Smear a round baking pan (approx. 26 cm diameter) with olive oil.
Lay 1 sheet, oil it well and place on top another sheet, crisscross.
Repeat the same procedure with all the sheets.
Empty the stuffing on top and spread it evenly.
Roll the excess sheets inwards, forming a frame, and sprinkle with the feta cheese.
Oil very well the frame that you formed with the sheets, and bake in a preheated oven at 180°C, approx. for 30 - 35 min, until the sheets are baked and turn golden brown.
Remove from the oven, leave it aside for 20 min to cool down and serve.