serves 6 to 8
This is one of the classic Sephardic Jewish recipes of Thessaloniki.
2 pounds (900 g) eggplants
2 cups (300 g) crumbled Greek feta
Salt and freshly ground black pepper
1 large egg, lightly beaten
Olive oil, for brushing
12 sheets #4 commercial phyllo
1 egg yolk, whisked with 1 tablespoon water, for egg wash
½ cup (50 g) grated Kefalotyri, Kefalograviera, Pecorino Romano, or Parmesan cheese
Holding the eggplants with tongs, char them over a low open flame on a stovetop burner, turning them until soft and charred on all sides, about 15 minutes in total. (Alternatively, char them under the broiler or on a grill, turning them with tongs to char all sides.) Transfer to a large stainless steel bowl. Cover tightly with plastic wrap and let cool.
When cool enough to handle, peel the eggplants and place the flesh in a clean bowl. Mash the flesh with a fork. Mix in the feta, season to taste with salt and pepper, and stir in the egg.
Preheat the oven to 350ºF (175ºC). Lightly oil a 9 x 13-inch (23 x 33 cm) baking pan.
Spread the phyllo in front of you on a clean work surface and keep covered with a kitchen towel while working. Place the first sheet on the bottom of the oiled pan. Brush the sheet with olive oil. Repeat with next 7 sheets of phyllo.
Spread the eggplant mixture evenly over the surface of the phyllo and top with remaining 5 sheets, one at a time, brushing each with olive oil as you layer them.
Score the pie into squares or wedges, into serving pieces. Brush the surface with the egg wash and sprinkle with the cheese. Bake for 45 to 55 minutes, or until the phyllo is crisp and golden. If the top sheet begins to darken too much while baking, cover the pie loosely with a piece of parchment paper or aluminum foil. When the pie is done, remove from the oven and let cool for at least 30 minutes before serving.