Filo pastry filled with salty cheese and eggplant cubes - voila! Food

2023-05-05T05:10:11.762Z

An easy recipe for Shavuot 2023: filo dough pastry filled with salty or Bulgarian cheese, sheep feta and baked or fried eggplant. An easy recipe that is suitable for the evening of Shavuot or the days of the holiday >>>

The astonishing contrast.

Borax Philo (Photo: Walla! System, Michal Levy Elhalal)

The contrast between the impression that pastries made from phyllo dough impress the guests, and how easy they are to make, always amazes us.

Here Michal Levi Alhalal easily prepares phyllo bags with a wonderful filling of salty cheese.

There are plenty of good cheeses in the refrigerators and we personally recommend cheese from sheep's or goat's milk which will always give another unique taste.

The cakes, pastries and cheeses: the perfect recipe page for Shavuot

Michal Levy Alhalal is a mother of three daughters, a professional cook and recipe writer, and the author of three cookbooks.

To see what else she cooks, you can go to her recipe blog Michi, or her Instagram page.

Filo dough bags filled with eggplant and salty cheese (Photo: Michal Levy Alhalal)

Ingredients

- 1 package of thawed or chilled phyllo dough (250 grams)
- 2 small eggplants
- ½ package salty cheese that you like (sheep or goat will always be more special)
- ¼ finely chopped cilantro or parsley
- ½ cup olive oil
For the conversion table click here >

Preparation

How do you make filo borax filled with eggplant and salty cheese?

1 Heat the oven to 180 degrees and line a baking sheet with baking paper.
2Cut the eggplants into 2 cm cubes, spread them on a tray or a large plate and sprinkle a teaspoon of salt over them and let them sit for about 5 minutes for them to evaporate. Transfer to a square oven dish and brush the top with olive oil. Bake for about 15 minutes or until the eggplants are completely golden. Remove from the oven and cool slightly.
3 Cut or crumble the salty cheese.
Mix together eggplants and cheese and finally the fresh coriander leaves.
The filling can be kept for two days in the refrigerator so it can be prepared in advance.
4 Place two sheets of dough on a surface and brush with olive oil.
Divide them into 6 squares measuring 12/12 cm. Fill the center of the square we created with a spoonful of the filling and squeeze into a bag. Transfer to the baking sheet. Continue until the filling or dough runs out.
5 Brush with the remaining olive oil and bake for about 15 minutes or until the pastry is golden and serve hot, maybe with a matbucha or a sauce you like like yogurt or even pesto.

Tip: After opening the dough, it is recommended to cover it with a damp towel so that the moisture in the dough is preserved while working.