Phyllo cake: the super tasty recipe that everyone will love
published on 24 July, 2023 at 11:00
INGREDIENTS
1 onion
3 tomatoes
2 eggplants
Salt
Pepper
Olive oil
1 clove of garlic
Parsley
70ml (1/4 cup) of milk
70ml (1/4 cup) of olive oil
Phyllo dough
100g of cheese
METHOD
1. Cut the onion and tomatoes first in half and then on slices and set aside.
2. Cut the eggplant into slices and transfer to the plate. Season with salt and set aside for 15 minutes.
3. After 15 minutes transfer them to the baking tray covered with parchment paper. Season with pepper and add a drizzle of olive oil. Transfer to the oven and bake at 190°C/374°F for 20 minutes.
4. In a pan add the onion and garlic and fry until soft. Add the tomatoes and season with salt, paprika, and pepper. Add the parsley after a few minutes and cook until soft. Remove from the heat.
5. In a small bowl pour the milk and olive oil and whisk to combine.
6. In a baking tray covered with parchment paper start assembling the cake and arranging the 4 phyllo dough sheets. Brush with the prepared mixture of milk and oil and arrange the prepared eggplants and add the layer of sauce. Repeat the process and then add the shredded cheese on top.
7. Add the 4 more sheets of phyllo dough on top and brush it well. Close on all sides and transfer to the oven. Bake at 180°C/360°F for 20 minutes.
8. Cut on slices after baking and serve.
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1 onion
3 tomatoes
2 eggplants
Salt
Pepper
Olive oil
1 clove of garlic
Parsley
70ml (1/4 cup) of milk
70ml (1/4 cup) of olive oil
Phyllo dough
100g of cheese
METHOD
1. Cut the onion and tomatoes first in half and then on slices and set aside.
2. Cut the eggplant into slices and transfer to the plate. Season with salt and set aside for 15 minutes.
3. After 15 minutes transfer them to the baking tray covered with parchment paper. Season with pepper and add a drizzle of olive oil. Transfer to the oven and bake at 190°C/374°F for 20 minutes.
4. In a pan add the onion and garlic and fry until soft. Add the tomatoes and season with salt, paprika, and pepper. Add the parsley after a few minutes and cook until soft. Remove from the heat.
5. In a small bowl pour the milk and olive oil and whisk to combine.
6. In a baking tray covered with parchment paper start assembling the cake and arranging the 4 phyllo dough sheets. Brush with the prepared mixture of milk and oil and arrange the prepared eggplants and add the layer of sauce. Repeat the process and then add the shredded cheese on top.
7. Add the 4 more sheets of phyllo dough on top and brush it well. Close on all sides and transfer to the oven. Bake at 180°C/360°F for 20 minutes.
8. Cut on slices after baking and serve.
--------------------------------------------------------------
About us:
‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist: http://cooki.st/LaxZR
Enjoy with us: http://cooki.st/U93B4
Follow us:
Facebook: https://www.facebook.com/CookistWow/
Instagram: https://www.instagram.com/cookistwow
For any content use please feel free to contact
licensing@ciaopeople.com
Cookist wow’s second cookbook is here! 😍
Buy it on Amazon to discover the 50 easiest and most delicious recipes ever + 16 exclusive recipes you can’t miss out on ⬇️
🇺🇸If you buy from US: https://cooki.st/volume2wowbook
🇬🇧If you buy from UK: https://cooki.st/vol2book
🇪🇺If you buy from other EU countries: https://cooki.st/cookistwownewbook
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