Aegean Aubergine and Feta Pie

Aegean Aubergine and Feta Pie

Submitted by: Zoe Nady

Serving Size: 2 8-inch pies

Qty Ingredient
Pate Brisee Pastry Shells
1/2 cupsunsalted butter, cold
1/2 cupslard
1 teaspoonssalt
2 3/4 cupsall-purpose flour
For the Custard Filling
2 tablespoonsfresh oregano leaves, minced (or 1 T dried leaves, crushed)
2 clovesgarlic, minced
2 cupsyellow onion, finely diced
3 tablespoonsunsalted butter, divided
3 large aubergines (eggplants slice into 1/8 rounds, discard ends, do not peel
6 tablespoonsextra virgin olive oil, plus more as needed
1 cupscanned artichoke hearts, drain well, slice into uniform pieces
2 packagefrozen chopped spinach, thawed, squeeze moisture out
6 eggs
3 teaspoonsmace (or to taste)
to tastewhite pepper
to tasteKosher salt
3 cupssteamed white rice, cold
1/2 cupsheavy cream
6 tablespoonsplain, unsweetened yogurt
3/4 cupsParmesan cheese, grated
12 ouncesfeta cheese, drained, crumbled
1/2 cupsunsalted butter, cold
2 tablespoonsfresh oregano leaves, minced (or 1 T dried leaves, crushed)
2 clovesgarlic, minced
2 cupsyellow onion, finely diced
3 tablespoonsunsalted butter, divided
3 large aubergines (eggplants slice into 1/8 rounds, discard ends, do not peel
6 tablespoonsextra virgin olive oil, plus more as needed
2 3/4 cupsall-purpose flour
1 teaspoonssalt
1/2 cupslard
1 cupscanned artichoke hearts, drain well, slice into uniform pieces
2 packagefrozen chopped spinach, thawed, squeeze moisture out
6 eggs
3 teaspoonsmace (or to taste)
to tastewhite pepper
to tasteKosher salt
3 cupssteamed white rice, cold
1/2 cupsheavy cream
6 tablespoonsplain, unsweetened yogurt
3/4 cupsParmesan cheese, grated
12 ouncesfeta cheese, drained, crumbled
Photo coming soon!

Directions:

  1. For the Pate Brisee; combine flour and salt in a mixing bowl.  Cut the lard and butter into the flour mixture until it is of uniform, lentil-sized pieces.  Add cold water and mix lightly with a fork until the mixture can be molded with the hands into a ball but is not sticky.  Divide into two balls and let rest in the refrigerator for two hours.  Roll out each piece between two pieces of parchment paper to ⅛ inch thickness and line two 8” pie pans, large tart or quiche tins.
  2. Prick the bottom and sides of the shell all over with a fork.  Flute or crimp edges.  Prebake the shells until light golden, about 10-12 minutes.  Let cool completely.
  3. For the custard filling; Sauté in hot olive oil all the eggplant slices until caramelized and almost crisp.  Drain off any excess oil.  Add oil as necessary between batches to keep from sticking.  Set aside.  Sauté onion and garlic in 2 tablespoons butter until onion is translucent and moisture has evaporated.  Remove from pan and cool.  Add remaining 1 tablespoon butter and artichoke pieces to the same pan and toss, cooking for 2 minutes to coat well.  Set aside and cool.  In a large mixing bowl, beat eggs with whisk; then add drained spinach, crumbled feta, parmesan, yogurt, cream, sautéed onion and garlic, mace, oregano, white pepper, and salt.  Mix well until uniformly lumpy and dried spices are dispersed.
  4. To assemble the pie; Spread an even layer of rice (about ¼ inch thick when pressed lightly) over the bottom of the cooled shells.  Arrange 1/4 of the eggplant slices on top of the rice for each pie.  (Save the most uniformly sized and most attractive slices for the top garnish layer.  Use slices that may have been torn up during cooking, etc. where they won’t be seen!)  Very carefully, ladle the custard filling over the eggplant layer.  Arrange the rest of the eggplant slices on top of the custard mixture, and stud the top with the artichoke pieces.  Bake on middle rack in 350˚ oven for 30-40 minutes or until top is lightly browned and custard feels set.  Remove from oven and let cool before slicing for service.