Vegetable Pie

One of the standard recipes in my repertoire is Greek Leek Onion Pie, but I'm always left with half a package of phyllo dough left over. Its long skinny shape doesn't fit into my small freezer, so I've been thinking of ways of using up the remnant. And I have to say, I think I've come up with a winner.

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.

Vegetable Pie
4-6 servings
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
olive oil

1. 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.
2. Slice the sweet potato, eggplant, onion, and tomatoes into 1 cm slices; mince the garlic, and cut the red pepper into side strips.
3. 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. 
4. Top the vegetables with sliced cheese.
5. 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.
6. Bake for 30 minutes. Remove the foil and bake for another 30-45 minutes until the pastry is golden brown.
7. Serve with a salad of chopped tomatoes, cucumber, and spring onions.