I bring you the pie of all pies! An aubergine pie with lots of yummy halloumi and cheddar cheese encased in crunchy filo pastry and soaked in a yogurt sauce! Forget the calories, forget the fat content and absolutely enjoy this magnificent pie! I made this for my daughter’s second birthday party and everyone loved it! Even my two year old haha
My little girl turned two on the 7th of May. She was supposed to be born on the 1st of May but took her time and was born a week later, the same date as my mum. I though it was extremely cool she decided to come into this world the same day as my mum who is one of the most important people in my life. They only celebrated their birthday together only that year when Gigi was born as we live in England and my mum lives in Cyprus but hopefully we will have many joint birthdays to come and I can bake this pie for both of them to enjoy.
Right, let’s get baking my darlings!
For the aubergine pie you will need:
1 packet filo pastry
6 big or 8 medium aubergines
250 halloumi cheese, finely grated
200 gr cheddar cheese, finely grated
200 gr cypriot lountza, or any type of smoked ham
2 tbsp oregano
1/2 cup vegetable oil
1/2 cup olive oil
salt/ pepper
FOR THE YOGURT SAUCE
200 gr yogurt, Greek style
1 cup milk
2 eggs
salt/pepper
Ingredients
- 1 packet filo pastry
- 6 big or 8 medium aubergines
- 250 halloumi cheese, finely grated
- 200 gr cheddar cheese, finely grated
- 200 gr cypriot lountza, or any type of smoked ham
- 2 tbsp oregano
- 1/2 cup vegetable oil
- 1/2 cup olive oil
- salt/ pepper
- FOR THE YOGURT SAUCE
- 200 gr yogurt, Greek style
- 1 cup milk
- 2 eggs
- salt/pepper
Instructions
Step 1
Cut thinly the aubergines lengthwise and place on a baking tray lined with parchment paper. Drizzle with a bit of olive oil and bake for 15 minutes or until soft. Let them cool.
Step 2
Meanwhile, grate the halloumi cheese and cheddar and cut the ham in long strips.
Step 3
Prepare the yogurt sauce by placing all the ingredients in a bowl and mixing well. I would advise you not to use a lot of salt as both the cheeses used are salty.
Step 4
Oil the baking tray that you will use (either a long pyrex type or a round tin with a removable bottom will do) and start placing the filo sheets. Each one you add needs to be oiled. Place six sheets for the bottom and then start placing the aubergines.Season with salt and pepper.
Step 5
On top of the aubergines, add half of the grated cheeses and all of the smoked ham and season with some oregano. Cover with another filo sheet and pour a bit of the yogurt sauce.
Step 6
To create the second layer of the pie, add the remaining aubergines and grated cheeses, season with salt, pepper and oregano and cover the pie with the remaining filo sheets, oiling them as you go along.
Step 7
Pre heat the oven at 190°C
Step 8
Pour the rest of the yogurt sauce on top of the pie, covering it all.
Step 9
Bake minimum for one hour or until the bottom and top of the pie is nicely golden.
Notes
German smoked ham or Polish sopocka can easily replace the cypriot lountza.
