PHYLLO DOUGH IS incredibly easy to handle and yields impressive results. This pie is simple to make for a casual supper but worthy of company. The filling is a rich mélange of eggplant, zucchini, tomatoes, and feta cheese. A green salad and a steamed vegetable make the perfect accompaniments. And if you don’t have any phyllo on hand? Make the filling and stuff it into pita pockets or a hollowed-out baguette. Or toss it with pasta, spoon it onto rice, or spread it on a pizza shell. These vegetables are delicious any way you serve them.

SERVES 4 TO 6

INGREDIENTS

• 18 ripe plum tomatoes, halved and cored
• 1 medium-size to large eggplant (½ to 2 pounds), peeled and cut into ⅓-inch dice
• 1 medium-size zucchini, cut into ⅓-inch dice
• 1 medium-size onion, halved and thinly sliced
• ¼ cup plus 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon chopped fresh oregano leaves
• 8 ounces feta cheese, crumbled (about 2 cups)
• 1 tablespoon sherry vinegar (optional)
• 3 tablespoons butter, melted
• 6 sheets phyllo dough (about 14 × 18 inches each), defrosted if frozen

INSTRUCTIONS

1. Preheat the oven to 400°F. Lightly oil a 9 × 13-inch baking dish and a large shallow roasting pan or half sheet pan.
2. Arrange the tomato halves cut side down in a single layer in the baking dish. Roast for about 30 minutes, until the tomatoes are completely tender and beginning to brown.
3. Meanwhile, combine the eggplant, zucchini, and onion in a large bowl. Add ¼ cup of the oil and toss to coat. Season with salt and pepper to taste. Arrange in a shallow (preferably single) layer in the pan. Do not wash the bowl.
4. Place the roasting pan in the oven alongside the tomatoes. Roast for about 30 minutes, until the vegetables are completely tender and beginning to brown, stirring every 10 minutes or so for even cooking. (If the pan and dish do not fit side by side, place the tomatoes on the middle rack and the mixed vegetables on the bottom rack and rotate them once or twice during the roasting process.) Remove from the oven and reduce the temperature to 375°F.
5. Lift the skins off the tomatoes and discard; they should separate easily from the flesh. Combine the other vegetables and the tomatoes in the large bowl. Add the garlic, parsley, and oregano. Toss to mix. Gently mix in the cheese. Season with salt and pepper to taste, adding the vinegar, if needed, to balance the sweetness of the tomatoes.
6. Combine the butter and remaining 1 tablespoon oil. Brush some of the butter mixture along the bottom and side of a deep-dish 9-or 10-inch pie plate. Fit 1 sheet of phyllo in the pie plate, allowing it to hang over the edge. Brush with some of the butter mixture. Top with 4 more sheets of phyllo, brushing each with the butter mixture before placing another sheet on top. Spoon the vegetable and cheese mixture into the pie plate. Fold the ends of the phyllo over the filling, brushing the pieces with the butter mixture as you do so. Cut the final sheet of phyllo to fit on top of the pie. Tuck the ends inside the pie plate and brush with more butter. With a sharp serrated knife, cut the pie into wedges, slicing through the top phyllo sheets only; do not cut through to the bottom layer.
7. Bake for about 30 minutes, until the crust is golden brown.
8. Let the pie rest for 5 to 10 minutes.
9. Cut into wedges and serve warm.