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
- Wash and clean the peppers. Cut lengthwise and remove the seeds and fibers.
- Cut into thick slices.
- In a shallow and wide saucepan, heat the olive oil and let the onions soften over medium heat for 5-6 minutes, stirring occasionally.
- Add the peppers and a bit of salt and sauté for 5 minutes, stirring.
- Remove from the heat and let the mixture cool well.
- Once cooled, add the eggs, cheeses, parsley, pepper flakes, and pepper.
- Grease a shallow baking dish (around 36-38 cm). Lay 3 country-style filo sheets radially, greasing them in between.
- Spread the filling in one layer.
- Fold the edges of the protruding filo sheets over the filling.
- Cover the pepper pie with another 3 filo sheets, greasing them in between. Lay our sheets slightly crumpled.
- Score the pie and drizzle the surface with a little olive oil.
- Sprinkle lightly with a few drops of water and pat the surface to moisten.
- 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.
- Let the pepper pie stand for 10 minutes before serving.
Enjoy!
Source: Argiro Barbarigou
