This was one I discovered during lock down when my flat was cooking 'around the world' each night. A few weeks in I got Spain and as a result, with a little seasonal tweaking (to make it budget friendly), this Majorca inspired recipe came to be. It makes a huge dish, so is great for feeding a family or a flat, or just lots of leftovers for weekday lunches. It's also super warming and very wholesome as well as surprisingly low calorie.
Ingredients
2 Tbs. Olive oil
2 small onions (quartered and sliced)
1 red bell pepper (cut into 1/2 inch pieces)
1 yellow bell pepper (cut into 1/2 inch pieces)
4 garlic cloves minced (I probably put like 6)
1 can of chopped tomatoes
2 eggplants (sliced 1/4 inch thick)
1 pound of potatoes (peeled and sliced 1/4 inch thick)
1 1/2 cups of cooked chickpeas
2 Tbs. tomato paste
1 tablespoon of oregano (fresh or dried)
1 cup of warm water
18 sheets (one packet) of filo pastry
Method
Start by preheating the oven to 180°C.
Heat the olive oil in a large dutch oven (the biggest cooking vessel you can find will do). Add the onions and bell peppers and cook for 7-9 mins till softened, stirring frequently. Stir in the garlic and cook for a few second more.
Add the tomatoes, eggplant, potatoes and chickpeas. Stir tomato paste and oregano into the cup of warm water before adding to the mixture. Cover and reduce to a medium low heat and simmer for 20 minutes, or until the potatoes are tender and almost done. If you're concerned there isn't enough liquid feel free to add in some more water, or even some veggie stock. Season with salt and pepper to taste.
Pour the mixture into a large baking dish. Unroll the filo and brush each piece with some olive oil before scrunching into a semi loose ball and positioning on top of the pie - this is the fun bit! Repeat until the whole pie is covered and the pastry is done.
Sprinkle the whole thing with salt and put in the oven for 25 mins till the filo is golden brown and crispy.
Enjoy!
Eva x
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