Crispy Eggplant and Cheese Filo Squares

Introduction

There’s something magical about the combination of flaky filo pastry, creamy cheese, and tender eggplant. These Crispy Eggplant and Cheese Filo Squares transform humble ingredients into an irresistible appetizer or light meal that even the pickiest eaters adore. The golden, crispy exterior gives way to a savory, cheese-filled interior studded with perfectly seasoned eggplant. Whether you’re hosting a dinner party or looking for a family-friendly dish that will convert vegetable skeptics, these delicious squares are guaranteed to impress. Easy to make yet elegant enough for special occasions, this Mediterranean-inspired recipe brings restaurant-quality flavor right to your home kitchen.

Ingredients

• 1 medium eggplant (approximately 300-350g)
• 1 spring onion, finely chopped
• 2 cloves of garlic, minced
• 6 sheets of filo pastry
• 250g (9 oz) ricotta cheese
• 125g (4.5 oz) feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons olive oil (plus extra for brushing)
• 3 tablespoons milk (for the glaze)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon dried oregano (optional)

Instructions

Preparing the Filling

1. Preheat your oven to 180°C (350°F).
2. Wash the eggplant and cut it into small 1cm (½ inch) cubes.
3. Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
4. Add the diced eggplant to the pan and cook for 8-10 minutes, stirring occasionally, until softened and lightly browned.
5. Add the minced garlic and chopped spring onion to the pan and cook for an additional 2 minutes until fragrant.
6. Season with salt and pepper, then remove from heat and allow to cool for 10 minutes.
7. In a large mixing bowl, combine the ricotta and crumbled feta cheese.
8. Add the cooled eggplant mixture and chopped parsley to the cheese. Mix thoroughly until well combined.

Assembling the Squares

1. In a small bowl, combine equal parts olive oil and milk for the glaze (about 3 tablespoons each).
2. Lay out one sheet of filo pastry on a clean, flat surface and brush lightly with the oil-milk mixture.
3. Place a second sheet on top and brush again with the mixture.
4. Cut the layered filo into 6 equal squares.
5. Place approximately 2 tablespoons of the eggplant-cheese filling in the center of each square.
6. Fold the corners of each square toward the center, creating small parcels.
7. Repeat with the remaining filo sheets and filling until all ingredients are used.
8. Place the parcels on a baking sheet lined with parchment paper, leaving some space between each.
9. Brush the tops generously with the remaining oil-milk mixture.

Baking

1. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
2. Remove from the oven and let cool for 5 minutes before serving.
3. Garnish with additional fresh parsley if desired.

Nutritional Information and Timing

Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Total Time: 45-50 minutes
Servings: 12 squares

Per Square (approximate values):

• Calories: 165 kcal
• Protein: 6g
• Carbohydrates: 12g
• Fat: 10g
• Fiber: 1g
• Sodium: 240mg

Cooking Tips and Tricks

1. Working with Filo Pastry: Keep unused filo sheets covered with a damp cloth while working to prevent them from drying out and becoming brittle.
2. Salting Eggplant: For a less bitter taste, especially with larger eggplants, you can salt the eggplant cubes and let them sit for 30 minutes before cooking. Rinse and pat dry before sautéing.
3. Cheese Texture: For a smoother filling, bring the ricotta to room temperature before mixing with other ingredients.
4. Even Browning: Rotate the baking sheet halfway through cooking to ensure all parcels brown evenly.
5. Oil-Milk Mixture: This special combination helps achieve that perfect golden color while keeping the pastry moist and flavorful.
6. Cutting Technique: Use a sharp knife when cutting the filo squares to prevent tearing, and clean the knife between cuts if necessary.

Variations and Substitutions

Cheese Variations

• Substitute ricotta with cottage cheese (drained) for a different texture.
• Replace feta with goat cheese for a tangier flavor profile.
• Add 2 tablespoons of grated parmesan for extra depth of flavor.

Vegetable Swaps

• Replace eggplant with zucchini or yellow squash for a different veggie option.
• Add 1/2 cup of sautéed spinach to the filling for extra nutrients and color.
• Include 1/4 cup of roasted red peppers for a sweet and smoky note.

Herb Alternatives

• Substitute parsley with fresh dill, mint, or basil for different flavor notes.
• Add 1 teaspoon of za’atar or sumac for a Middle Eastern twist.
• Include 1/4 teaspoon of red pepper flakes for a spicy kick.

Dietary Adaptations

• Use dairy-free cheese alternatives for a vegan version (along with plant-based milk).
• For a gluten-free option, use gluten-free filo pastry or large rice paper wrappers.

Common FAQs

Can I make these in advance?

Yes, you can prepare the filling up to 24 hours in advance and store it in the refrigerator. However, it’s best to assemble the parcels just before baking to ensure the filo stays crisp.

Why is my filo pastry tearing?

Filo dries out quickly when exposed to air. Keep unused sheets covered with a damp kitchen towel while working, and handle them gently. If a sheet tears, layer it with another and continue as normal.

Can I freeze these eggplant filo squares?

Yes, you can freeze them either before or after baking. To freeze unbaked squares, place them on a baking sheet until frozen solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the cooking time. For baked squares, cool completely before freezing and reheat in a 160°C (320°F) oven for 10-15 minutes.

How do I know when the eggplant is properly cooked?

Properly cooked eggplant should be soft and tender without being mushy. It will appear slightly translucent rather than opaque white.

Can I use puff pastry instead of filo?

Yes, though the texture and flavor will be different. If using puff pastry, cut into squares, add filling to the center, and fold corners to the middle. The pastry will be richer and less crispy than filo.

Storage and Make-Ahead Tips

Refrigeration

• Store leftover baked squares in an airtight container in the refrigerator for up to 3 days.
• Reheat in a 160°C (320°F) oven for 7-10 minutes to restore crispness. Avoid microwaving as this will make the pastry soggy.

Freezing

• Freeze assembled unbaked squares for up to 1 month in an airtight container with parchment paper between layers.
• Freeze baked and cooled squares for up to 2 months. Wrap individually in plastic wrap, then foil.

Make-Ahead Components

• The eggplant-cheese filling can be prepared up to 2 days ahead and stored in the refrigerator.
• For a party, bake the squares 2-3 hours ahead and keep at room temperature, then warm briefly in the oven before serving.
• The oil-milk wash can be prepared a day ahead and stored in the refrigerator; bring to room temperature and stir well before using.

These Crispy Eggplant and Cheese Filo Squares are versatile enough for various occasions—serve them as elegant appetizers at a dinner party, pack them in lunchboxes, or enjoy as a satisfying vegetarian main course alongside a fresh salad. The combination of flaky pastry and creamy filling makes for an irresistible treat that will have everyone reaching for seconds!