Prep Time  15′        Baking Time 1h 10′        Serves  12
Ingredients
For the filo
  • 1 package filo dough (800 g) or 6 country-style filo sheets
  • ½ cup olive oil
  • A little black sesame, to garnish

For the filling

  • 1 kg Florina peppers
  • 2 dried onions (sliced)
  • ¼ cup olive oil
  • 3 large beaten eggs
  • 500 grams crumbled feta cheese
  • 250 grams soft fresh cheese of your choice
  • 1/3 bunch finely chopped parsley
  • 1 tbsp pepper flakes
  • 2 tbsp fine or coarse semolina
  • Salt
  • Freshly ground pepper

Instructions

  1. Wash and clean the peppers. Cut lengthwise and remove the seeds and fibers.
  2. Cut into thick slices.
  3. In a shallow and wide saucepan, heat the olive oil and let the onions soften over medium heat for 5-6 minutes, stirring occasionally.
  4. Add the peppers and a bit of salt and sauté for 5 minutes, stirring.
  5. Remove from the heat and let the mixture cool well.
  6. Once cooled, add the eggs, cheeses, parsley, pepper flakes, and pepper.
  7. Grease a shallow baking dish (around 36-38 cm). Lay 3 country-style filo sheets radially, greasing them in between.
  8. Spread the filling in one layer.
  9. Fold the edges of the protruding filo sheets over the filling.
  10. Cover the pepper pie with another 3 filo sheets, greasing them in between. Lay our sheets slightly crumpled.
  11. Score the pie and drizzle the surface with a little olive oil.
  12. Sprinkle lightly with a few drops of water and pat the surface to moisten.
  13. Bake at 180°C on the bottom rack, in a well-preheated oven, for 1 hour and 10 minutes until the pie detaches from the baking dish.
  14. Let the pepper pie stand for 10 minutes before serving.

Enjoy!

Source: Argiro Barbarigou