Ingredients FOR THE PIE 1 pkg puff pastry (800 g) or 6 sheets country-style phyllo ½ cup olive oil Black sesame seeds, for topping FOR THE FILLING 1 kg Florina red peppers 2 dry onions, sliced ¼ cup olive oil 3 large eggs, beaten 500 gr crumbled feta cheese 250 gr soft fresh cheese of your choice 1/3 bndl. parsley, finely chopped 1 tbsp chili flakes 2 tbsp fine semolina or trahana Salt Freshly ground pepper Equipment Baking tray Pot TAGS PIES CHEESE GREEK SUMMER FOODS TRADITIONAL FOODS WHAT TO COOK TODAY Ingredients FOR THE PIE 1 pkg puff pastry (800 g) or 6 sheets country-style phyllo ½ cup olive oil Black sesame seeds, for topping FOR THE FILLING 1 kg Florina red peppers 2 dry onions, sliced ¼ cup olive oil 3 large eggs, beaten 500 gr crumbled feta cheese 250 gr soft fresh cheese of your choice 1/3 bndl. parsley, finely chopped 1 tbsp chili flakes 2 tbsp fine semolina or trahana Salt Freshly ground pepper Instructions Wash and clean the peppers. Slice lengthwise and remove seeds and membranes. Cut into thick strips. In a wide, shallow pot, heat the olive oil and cook the onions over medium heat for 5-6 minutes until soft, stirring often. Add the peppers and a little salt. Sauté for 5 more minutes, stirring. Remove from heat and let cool completely. Once cooled, add the eggs, cheeses, parsley, chili flakes, and pepper. Mix well. Grease a shallow 36-38 cm round baking tray. Lay 3 phyllo sheets in a star pattern, brushing each with olive oil. Spread the filling evenly over the base. Fold the overhanging edges inward over the filling. Cover with 3 more phyllo sheets, also brushing with olive oil. Slightly crinkle the top sheets for texture. Score the surface and drizzle lightly with olive oil and a few drops of water. Gently pat to moisten. Bake on the bottom rack at 180°C (360°F) (top and bottom heat) for 1 hour and 10 minutes, until the pie releases easily from the tray. Let rest 10 minutes before serving. WITH PUFF PASTRY Lightly oil the tray. Lay one sheet of puff pastry, pressing it into the sides to form a shell. Stretch gently if needed. Sprinkle with semolina. Spread the cooled filling evenly. Top with the second sheet of puff pastry. Pinch the edges to seal. Score the surface into portions or prick all over with the tip of a knife. Brush with a little olive oil and sprinkle with black sesame. Bake in a preheated oven at 220°C (430°F) (bottom heat) on the lower rack or at 200°C (400°F) with fan in the center. After 10 minutes, reduce temperature to 180°C (360°F) (or 160°C (320°F) with fan) and bake for about 1 hour, until deeply golden and the pie pulls away from the pan. Tips When using puff pastry, sprinkle a little semolina or breadcrumbs on the bottom crust to soak up moisture and ensure a crisp, golden base. TAGS PIES CHEESE GREEK SUMMER FOODS TRADITIONAL FOODS WHAT TO COOK TODAY
