I made it with one of my favourite combinations of vegetables and some aged goat cheese, but I think you could make it with a wide variety of vegetables as long as the moisture level isn't too high.
Note: I use an oil spritzer to grease the casserole dish and every layer of pastry. This lets me use very little oil for an even coverage. If you don't have one, I suggest brushing every second layer of pastry with olive oil.
1 sweet potato (ca. 285 grams)
1 medium aubergine (ca. 300 grams)
2 medium onions
2 garlic cloves
1/2 red pepper
2 small onions
80 grams aged goat cheese
1 teaspoon dried basil
1 tablespoon fresh dill
salt and pepper
- Preheat the oven to 350F/180C. Grease a casserole dish, and place a layer of phyllo pastry in the bottom, centered with the overhang on either side. Spray with oil and repeat with four more layers.
- Slice the sweet potato, eggplant, onion, and tomatoes into 1 cm slices; mince the garlic, and cut the red pepper into side strips.
- Layer the vegetables, one vegetable at a time, into the pastry-lined casserole, seasoning each layer with some of the basil, dill, salt and pepper. I started with the sweet potato on the bottom, followed, by the onion, eggplant, garlic, red, and tomatoes.
- Top the vegetables with sliced cheese.
- Fold the overhanging pastry over the vegetable filling, and spray (or brush) the top with oil. Sprinke some more herbs and paprika over the top, then cover with aluminum foil.
- Bake for 30 minutes. Remove the foil and bake for another 30-45 minutes until the pastry is golden brown.
- Serve with a salad of chopped tomatoes, cucumber, and spring onions.