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Eggplant & Shishito Phyllo Pie


8 to 10

prep time:

50 mins

cook time:

50 mins

Total time:

1 hour 40 mins





  • 1 tablespoon neutral oil (such as canola or grapeseed)

  • 4 spring onions (white and green parts), trimmed, halved

  • 2 garlic cloves, peeled

  • 6 tablespoons fresh parsley, roughly chopped

  • 2 lemons' Zest

  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    ¾ cup room temperature

  • 1 teaspoon salt, plus more to taste


  • ¼ cup neutral oil (such as canola or grapeseed), plus more as needed, divided

  • 1 large eggplant, stem removed, quartered lengthwise, sliced into 1-inch cubes

  • 8 ounces shishito peppers, stems removed, cut into 1-inch pieces

  • 1 bunch (about 8 ounces) rainbow or Swiss chard, roughly chopped

  • 1 tablespoon tomato paste

  • 1 garlic clove, thinly sliced

  • 1 teaspoon fresh thyme

  • ½ teaspoon fennel seeds, toasted

  • Kosher salt

  • 1 tablespoon freshly squeezed lemon juice

  • 8 ounces (20 sheets) phyllo dough, room temperature

  • Black and white sesame seeds, if desired


  1. Heat oven to 375°F.
  2. To make compound butter, heat 1 tablespoon oil in large skillet over high heat. Add spring onions and 2 garlic cloves; cook 1-2 minutes or until slightly charred on both sides. Remove spring onions and garlic from oil; transfer to small bowl to cool. (Do not wipe out pan as you’ll use it later.)
  3. Combine spring onions, garlic, parsley and lemon zest in food processor; pulse until rough paste forms. Add butter and 1 teaspoon salt; pulse until smooth compound butter forms. Transfer compound butter to saucepan; heat over medium heat until melted. Transfer to small bowl to cool.
  4. To make filling, heat 2 tablespoons oil in same large skillet over medium-high heat. Working in batches, fry eggplant 5-7 minutes or until lightly browned and fully cooked. Add additional oil as needed. Transfer cooked eggplant to paper towel-lined plate; immediately season with generous pinch salt.
  5. Return skillet to high heat; add 1 tablespoon oil. Add shishito peppers and generous pinch salt. Cook, tossing occasionally, 2-3 minutes or until softened. Transfer to large bowl.
  6. Reduce heat to medium; add remaining 1-2 tablespoons oil to skillet. Add chard; cook 2-3 minutes or until wilted and stems begin to soften. Add tomato paste, 1 garlic clove, thyme, fennel seeds and generous pinch salt. Cook, stirring frequently, 5-10 minutes or until stems fully soften. Transfer to bowl with shishitos. Add eggplant and lemon juice; toss to combine. Taste to adjust for salt, if necessary.
  7. Using pastry brush, spread melted compound butter on bottom and sides of 13x9-inch baking dish. Keeping stack of phyllo dough covered with damp towel, add 1 sheet phyllo to dish; brush with melted compound butter to coat evenly. Repeat with compound butter until 10 sheets phyllo dough line dish. Coat top phyllo layer with filling, spreading evenly. Top filling with 1 sheet phyllo; brush with compound butter. Repeat for total of 10 sheets phyllo.
  8. Fold any excess phyllo out toward sides of baking dish; tuck phyllo in to create pie crust of sorts. Using sharp knife, score pie by slicing top layer of phyllo into 15-20 slices (much easier to do before baking). Bake, rotating baking dish halfway through, 35-45 minutes or until pastry is lightly browned and fully cooked. Remove from oven; sprinkle with sesame seeds, if using. Let cool slightly before serving.