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Ingredients:


1 lb fillo dough
Filling:
3 eggplants
1 fresh hot pepper
4 chopped onions
2 chopped garlic cloves
3 tbsp olive oil
½ lb shredded feta
Salt and pepper to taste
Beaten egg for garnish


Directions:


Cover a baking pan with baking sheet
Roast the eggplants over a flame until soft and set aside to cool down
Peel the eggplants and chop them finely
In a large ball mix the filling ingredients
Open the fillo dough and cut squares of 4x4 inches
Put one tbsp in the center of the square
Brush the edges with beaten egg and fold to form a triangle and pinch the edges to seal and move to tray
Brush with beaten egg
Optional: sprinkle sesame seeds over
Bake for ½ hour in 375 F



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