Briam is a popular Greek veggie medley bake! It is perfect with feta, but it’s also awesome with meat. But here, let’s make a delicious tart with it!

Serves: 6-8 Preparation time: 20′ Cooks in: 1h Ready in: 1:20′

4 phyllo dough sheets
4 tbsp basil pesto
½ cup extra-virgin olive oil

For the briam:
½ cup extra-virgin olive oil
1 onion, sliced
2 garlic cloves, chopped
1 large aubergine, chopped into 2cm cubes
4 courgettes, chopped into 2cm cubes
1 red pepper, diced
1 large potato, chopped into 2cm cubes
1 tomato peeled, diced
1 bunch parsley, finely chopped
1½ cup feta cheese, crumbled
1 tsp dried oregano
½ cup basil leaves, finely chopped
salt, freshly ground black pepper


Step 1
Heat olive oil in a large frying pan over a medium heat and cook onion, garlic, potato, aubergine, pepper and courgette, adding more oil if necessary, for 5-7 minutes, until softened and golden. Add tomato, season with salt and pepper and cook until all liquid is absorbed. Let cool and stir in parsley, basil and half the feta.

Step 2
Preheat the oven to 180C and brush a baking pan with oil. Mix the remaining olive oil with the pesto and brush the four phyllo sheets one by one and line the pan (bottom and sides). Cut overhanging sheets with scissors and line the stripes in the middle of the pan. Pre-bake phyllo sheets for 10 minutes.

Step 3
Transfer cooled veggies in the pan, sprinkle with remaining feta and bake for another 45-50 minutes or until the top has browned and vegetables are tender. Allow to cool slightly before serving.
Photo Anastasia Adamaki – Food styling Antonia Kati

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