1cupgrated, Pecorino Romano cheesekefalotyri if you can find it
10sheets phyllo pastry sheetsunrolled and kept covered to avoid drying out
6tablespoonsunsalted buttermelted
Instructions
Heat olive oil in a large skillet over medium heat. Add the onions and cook for 2 minutes. Add the ground lamb and cook for an additional 3 minutes.
Add the zucchini, eggplant, tomatoes, parsley, salt and pepper, and stir to combine. Cover the pan and cook for 20 minutes.
Stir in the oregano and coriander, cover and cook for an additional 10 minutes.
Remove pan from heat. Mixture should be relatively dry. Drain remaining liquid. Adjust seasonings, add salt and pepper. Stir in the grated cheese, and set aside.
Preheat oven to 350°F (175°C).
Butter the bottom of a 9 x 13 pan and begin layering 6 sheets of phyllo sheet in the bottom of the pan, brushing each layer with butter as you go.
Spread the meat mixture over the phyllo layers, and top with remaining phyllo sheets, again buttering between each layer.
Score the top few layers of filo dough into 9 squares. You don't need to cut all the way through to the bottom.
Bake for 35 to 40 minutes, until golden brown and crispy.
Remove from oven and allow to cool for 10 minutes before serving.
Notes
Allow pie to cool completely, then wrap tightly in plastic wrap or place in an airtight container for 3-4 days.
Reheat in a 350°F. oven until warmed through, 15-20 minutes, or an air fryer on 280°F. until heated through.
Feel free to customize the filling by adding feta cheese, spinach, roasted peppers, or olives for additional flavor and texture.
Keep the phyllo pastry covered with a damp towel while you’re working with it to prevent it from drying out and becoming brittle.