Filo Vegetable Cake

Ingredients

• 2 onions
• 2 Garlic cloves
• 2 red bell peppers
• 1 red chili pepper
• 2 Zucchini
• 2 Eggplants
• 250 g chickpeas (canned)
• 100 g almonds
• 5 tbsp olive oil
• 1 handful fresh chopped parsley
• 1 tbsp Lemon Juice
• Salt
• pepper (ground)
• 300 g filo pastry

Instructions

1. 1.

   Peel and dice the onions and garlic. Wash, halve, clean, and slice the bell peppers and chili into strips. Wash, clean, and cube the zucchini and eggplants. Drain the chickpeas well and roughly chop the almonds.

2. 2.

   Sauté the onions with garlic and chili in a large hot pan with 1 tbsp oil until translucent. Add the eggplant and zucchini and cook for 2-3 minutes. Stir in the bell peppers and chickpeas, then remove from heat. Add the almonds and parsley, seasoning with lemon juice, salt, and pepper.

3. 3.

   Brush the baking tin with oil. Brush one filo sheet with oil and tear it into large pieces. Lay the remaining sheets overlapping and hanging over the edges of the tin. Brush each layer with oil. Gently fill the pan in a dome shape with the vegetable mixture and cover with the hanging pastry sheets. Brush with the remaining oil and top with the leftover pastry pieces in the center. Bake in the oven for about 45 minutes until golden brown.