Greek Feta and Eggplant Spirals

The final dish from my Greek meal is Greek eggplant and feta spirals. Phyllo dough gives this dish a light crunch and feta and fresh mint att great flavor to the filling. I was a bit thrown by the amount of eggplant, but it cooks down - I used two medium eggplants. These reheat nicely so you could make them ahead and just pop them in the oven to crisp before you serve them.

Word to the wise: don't skimp on the feta. Eggplant can be a bit blah but when combined with the feta, it takes on great flavor.

Now, when you're ready for a visit to the Greek Isles, give this meal a try. Fresh mediterranean flavors in simple, classic Greek dishes - and all of them can be prepared quickly.

Have other Greek favorites? Leave a comment and give me some ideas for the next time I'm longing for a taste of Greece!



Eggplant spirals
adapted from Vefa's Kitchen

1/3 cup oilive oil
1 package phyllo dough, thawed (about 24 sheets)

For the filling:
2 lbs. eggplant
1/4 cup olive oil
1 onion, grated
1 clove garlic, minced
2 tsp. balsamic vinegar
6 oz. feta cheese, crumbled
1/3 cup finely chopped fresh mint
1/4 cup light cream
2 eggs, lightly beaten
1 Tbsp. bread crumbs
salt and pepper

First, make the filling. Preheat the broiler. Broil the eggplants, turning frequently, for 5-8 minutes, or until the skins are charred and the flesh is softened. Remove from heat and hold each eggplant briefly under cold water until cool enough to handle, then peel. Do not let the unpeeled eggplants cool completely or the flesh will turn black.

Cut the eggplant flesh into pieces and set aside. Heat the oil in a pan. Add the onion and cook over low heat, stirring occasionally, until softened. Add the garlic and cook for 1 minute. Add the eggplant and vinegar and cook for a few minutes until some of the moisture has evaporated. Stir in the cheese, mint, cream, eggs and breadcrumbs. Season with salt and pepper, then remove from the heat.

Preheat oven to 350F. Brush a rimmed baking sheet with olive oil. Bush one sheet of phyllo with olive oil, then top with a second sheet and brush again.Put 3-4 tablespoons of the filling over the long edge and roll up. Wind the roll into a loose spiral and transfer to the baking sheet, seam side down. Repeat with remaining dough and filling. Brush the tops of the rolls with more oil and bake 40-50 minutes, or until golden brown. Serve immediately or at room temperature.

These can also be reheated. Just pop them in a warm oven until the phyllo crisps.