Prep. Time: 30′ Cooking Time: 1h Serves 12 pieces
Ingredients
- 3 ripe tomatoes
- 5 large red onions
- 2 red bell peppers
- ¼ cup extra-virgin olive oil
- 1/3 cup rice, sticky or Carolina
- 1 tbsp. hot red pepper flakes
- 1 tsp. oregano
- Salt, freshly ground pepper
- 1 packet 450g of phyllo pastry
- ¾ cup olive oil for greasing
- 1 ½ cup feta, crumbled
Instructions
- Skin the tomatoes, deseed and chop into small pieces.
- Cut the onions into thin slices.
- Wash the peppers, deseed and cut into thin strips.
- Heat the olive oil over a medium heat and cook onions for about 10 minutes, until they become soft, but not brown.
- Add the peppers and sauté for 5 minutes, stirring.
- Finish with the chopped tomatoes and simmer for 5-6 minutes, until the juices are absorbed. Remove from heat.
- Mix in the pepper flakes, rice, oregano and feta cheese, and season to taste.
- Drizzle each sheet of phyllo pastry with a bit of oil.
- Lay half the phyllo horizontally across the greased dish so that the ends hang over the sides, we’ll use the overhang to help close the pie.
- Add the filling.
- Turn the edges of the phyllo inwards.
- Place the remaining sheets of phyllo pastry over the top, pushing the edges down into the sides.
- Score the top layers with a sharp knife before baking.
- Sprinkle with droplets of water to prevent the phyllo from rising when cooked, and douse with the olive oil.
- Bake at 180C for approximately one hour or until golden brown over and under.
Enjoy!
Source: Argiro Barbarigou
