Fresh vegetables and herbs abound in the Eggplant Pie. The crust is layers of phylio brushed with fresh dill butter . The filling is eggplant, onion, fresh rosemary, mushroom, and cherry tomato which are first slow cooked . A thin layer of ricotta cheese is spread over the crust then the vegetable medley is added. The top crust brushed with dill butter and sprinkled fresh provel cheese before baking to a golden brown. This 9" pie serves 6-8 guests.