Eggplant & Shishito Phyllo Pie

8 to 10 servings
50 min prep time
1 hr 40 min total time

This savory summer pie features layers of thin, flaky phyllo nestling a filling of tender charred eggplant, blistered shishitos and fragrant chard.

Ingredients

Compound Butter

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

Zest of 2 lemons

3/4 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat room temperature

1 teaspoon salt, plus more to taste

Filling

1/4 cup neutral oil (such as canola or grapeseed), plus more as needed, divided

1 (about 1 1/2 pounds) 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

1/2 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

Directions

  • STEP 1

    Heat oven to 375°F.

  • STEP 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.)

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.