If using baby eggplants, cut off a tiny bit of skin on either side of the eggplants. That will allow them to cook more evenly. Remove the stalk and cut them in half lengthwise.

Salt the eggplants generously and let them steep for 20 minutes.

Crumble your feta, add oregano leaves, about 20 g of olive oil, cream cheese, and eggs, and whisk well. Little lumps are ok, but the mixture should be creamy and spreadable.

Pat dry the eggplants with paper towels. Heat about half of the remaining olive oil in a large pan. Saute the eggplants on both sides until well brown and softened, about 3 minutes per side. Don't burn them like we did :). Remove from the pan and set aside.

In a small saucepan, heat 3 tbsp of water. Add the honey and bring to a simmer. Crumble in the chili, add a bit of salt, bring to a quick boil, and remove from the heat.

Preheat the oven to 200℃.

In an oven-proof pan, add about a third of the honey syrup. Arrange the eggplants in an even layer to fill the bottom of the entire pan. Pour over the rest of the honey syrup.

Spread the feta mix in an even layer on top of the eggplants.

Add 1 leaf of filo pastry, brush gently with olive oil, then add the next leaf. Brush with oil and repeat 6 or 7 times, brushing the top layer.

Bake for about 20-25 minutes, until the pastry is golden brown and the syrup and cheese are bubbling and caramelized on the sides.

Allow to cool for 10 minutes, then flip to a serving plate.

Sprinkle with some oregano leaves and salt.