{"id":3109,"date":"2025-02-02T12:46:46","date_gmt":"2025-02-02T12:46:46","guid":{"rendered":"https:\/\/in-greece.com\/index.php\/2025\/02\/02\/red-pepper-and-feta-pie-with-buttery-phyllo\/"},"modified":"2025-02-02T12:46:46","modified_gmt":"2025-02-02T12:46:46","slug":"red-pepper-and-feta-pie-with-buttery-phyllo","status":"publish","type":"post","link":"https:\/\/in-greece.com\/index.php\/2025\/02\/02\/red-pepper-and-feta-pie-with-buttery-phyllo\/","title":{"rendered":"Red pepper and feta pie with buttery phyllo"},"content":{"rendered":"


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This recipe comes from Germanos Christianopoulos, the owner of the Syntrofia tavern in Megali Prespa, just a few meters above the small harbor in the village of Psarades.<\/p>\n

Total Time: 2 hours
Prep: 1 hour | Bake: 1 hour
Servings: One 28 cm (11-inch) pie<\/p>\n

Ingredients<\/h3>\n

For the Dough:<\/p>\n

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  • 500 gr yellow wheat flour (for pies and bread)<\/li>\n
  • 150 ml high-quality sunflower oil (or light olive oil)<\/li>\n
  • 1 tbsp vinegar<\/li>\n
  • pinch of salt<\/li>\n
  • 300 ml lukewarm water<\/li>\n
  • 200 g melted cow\u2019s butter, for brushing<\/li>\n<\/ul>\n

    For the Filling:<\/p>\n

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    • 1 kg Florina red peppers, finely chopped<\/li>\n
    • 60 ml olive oil<\/li>\n
    • 200 gr feta cheese, crumbled<\/li>\n
    • 2 eggs, lightly beaten<\/li>\n
    • Salt and freshly ground black pepper<\/li>\n<\/ul>\n

      Instructions<\/h3>\n

      Prepare the Dough:<\/p>\n

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      1. In a large bowl or stand mixer, combine the flour, oil, vinegar and salt. Mix well.<\/li>\n
      2. Gradually add the water while kneading by hand or with a dough hook, until the dough becomes smooth, slightly elastic, and medium-firm. If needed, adjust with a bit more flour or water.<\/li>\n
      3. Cover and let rest for 20 minutes while you prepare the filling.<\/li>\n<\/ol>\n

        Make the Filling:<\/p>\n

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        1. In a pot, boil the chopped peppers in about 1 liter of water over medium-low heat for 15 minutes, until soft. Drain and discard the water.<\/li>\n
        2. In the same pot, heat the olive oil and saut\u00e9 the peppers over medium heat until they begin to brown slightly.<\/li>\n
        3. Remove from heat, add the feta, eggs, salt, and pepper, and mix well. Let the filling cool completely.<\/li>\n<\/ol>\n

          Assemble the Pie:<\/p>\n

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          1. Divide the dough into 12 equal pieces and roll them into small balls.<\/li>\n
          2. On a lightly floured surface, roll out 4 dough balls into round sheets, each about 15-20 cm in diameter.<\/li>\n
          3. Brush each sheet with melted butter and stack them. Roll the stacked layers out again into a single large sheet, slightly larger than your baking pan.<\/li>\n
          4. Butter a 28 cmround bak ing pan and place the first phyllo layer inside, covering the bottom and sides, with some overhang. Spread half of the filling evenly over it.<\/li>\n
          5. Repeat the layering process with another 4 dough balls to create a second phyllo sheet, this time matching the size of the pan. Lay it over the filling and spread the remaining filling on top.<\/li>\n
          6. Roll out the final 4 dough balls to form the top layer and place it over the filling.<\/li>\n
          7. Fold the overhanging bottom phyllo inward to create a thin decorative border around the pie.<\/li>\n
          8. Brush the surface with melted butter and score into portions.<\/li>\n<\/ol>\n

            Bake the Pie:<\/p>\n

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            1. Preheat the oven to 180\u00b0C.<\/li>\n
            2. Bake for about 1 hour, until golden brown.<\/li>\n
            3. Let cool slightly before serving warm.<\/li>\n<\/ol>\n\n

              This article originally appeared in Gastronomos, Kathimerini\u2019s monthly food magazine.<\/p>\n<\/p><\/div>\n

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