Eggplant Phyllo Spirals: Melitzanopita Strifti

Get the recipe here: https://www.dimitrasdishes.com/melitzanopita-strifti-eggplant-phyllo-spiral-pies/
Ingredients
1 pound country-style (#10) phyllo pastry, thawed and at room temperature
1/2 pound (230g) butter, melted
3 eggplants
1/4 cup olive oil plus more for the eggplant
1 bunch (5-6) scallions, finely sliced
1 medium onion, finely chopped
2-3 garlic cloves, grated
1 bunch fresh parsley, finely chopped
2 tablespoons chopped fresh mint
1 tablespoon chopped rosemary or dill
2-3 roasted red bell peppers, diced
2 eggs
1/2 cup unseasoned breadcrumbs
1/2 pound shredded parmesan or kasseri cheese
1/2 pound feta, crumbled
salt and freshly ground pepper, to taste
pinch of crushed red pepper flakes
sesame seeds (about 2 tablespoons)
Instructions
Preheat the oven to 500 F, 260 C.
Slice the eggplants in half and place them on a metal baking tray. Drizzle with 3-4 tablespoons of olive oil and season with salt. Toss and flip the eggplant cut side down. Roast until tender. About 30 minutes.
let the eggplant cool slightly and then carefully discard the skin. Roughly chop and season with salt and pepper.
In a skillet, cook the onion and olive oil over medium heat until soft and golden. About 8 minutes.
Add the scallions and cook until soft. 2-3 minutes. Season with a pinch of salt.
Add the garlic and warm through until fragrant. A few seconds.
Remove the pan from the heat and add the chopped eggplant, roasted red peppers, the herbs, breadcrumbs, and cheese. Taste and season with salt and black pepper.
Beat the eggs slightly and add to the mixture. Mix until combined.
Reduce the oven's temperature to 400 F, 200 C.
Place a sheet of the phyllo on your worksurface and drizzle butter over it.
Spread approximately a hlaf cup or more of the eggplant filling on the bottom quarter of the phyllo and roll it up into a log. Roll from the edges inward to form a spiral shape.
Continue making the spirals until the filling runs out.
Place the spirals on 2 baking trays lined with parchment paper.
Brush the tops and sides of the spirals with the melted butter and sprinkle with sesame seeds.
Bake until golden and crisp. About 45 minutes.
Serve with tzatiki and a green salad. Kali Orexi!
Notes
Freezer Instructions: The unbaked spirals can be stored in the freezer for up to 2 months. Make sure to wrap the trays tightly with plastic wrap and foil so that they do not absorb freezer odors.

They can be baked frozen. Bake at 350 F for 30 minutes then raise the temperature to 400 F for the remaining 20-25 minutes or until they are golden brown and crisp.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes