12 Pillsbury pastry sheets
1 kg eggplants
750g onion finely chopped
3 tbsp olive oil
2 tbsp butter
350g feta crumbled by hand
3 tbsp fresh thyme finely chopped
Melted butter for the pastry sheets
Freshly ground pepper
Wash and peel eggplant. On a cutting board, cut the eggplant into cubes. Place a pot with salted water on the stove. Turn heat to high. Bring to a rolling boil. Add eggplant cubes. Reduce to simmer.
Cook eggplant for 20-25 min. Drain and set aside. Place a pot on the stove. Turn heat to high. When bottom of pot is well heated, add olive oil and butter. Sauté the onions for 2-3 min. Season with salt and freshly ground pepper. When onions wilt and become opaque, add eggplant cubes, feta cheese, and thyme. Mix well.
Brush a nonstick slab baking tin with butter. Line tin with 3 pastry sheets, brushing each with melted butter. Spread 1/3 of the filling on the first, three pastry sheets. Place 2 more sheets on top, brushing each with melted butter.
Repeat with another 1/3 of the filling and 2 more sheets brushed with melted butter. Finish with the last 1/3 of the filling and the last 3 sheets, again brushed with melted butter. Preheat oven to 180°C. Score the surface of your pie lightly with shallow diamond-shape cuts. Bake for 45-50 min.