Eggplant and Walnut Phyllo Pie
Ingredients
- 3 (1-pound) eggplants, peeled and cut into 1/2-inch-thick rounds
- About 1 1/2 cups olive oil, divided
- 3 medium leeks (white and pale green parts only)
- 2 cups coarsely grated _gravié_ra or sharp white Cheddar (5 oz)
- 3/4 cup coarsely grated Kefalotyri or Pecorino Romano (2 1/2 oz)
- 1 1/2 cups walnuts (5 1/2 ounces), chopped
- 1 1/2 teaspoons ground cumin
- 20 (12- by 7-inch) phyllo sheets, thawed if frozen
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