Pies are our favorite comfort food and we like them especially with vegetables. A rather particular vegetable for a pie is the red pepper, but it makes for a brilliant pie to be honest! In Greece we use Florina pepper which has a distinguished rich sweet flavor. If not found, one can use any type of horn shaped red pepper
Here’s the recipe:
Greek red pepper pie
2 sheets puff pastry
880 gr red peppers (horn shaped)
3 tablespoons esti red pepper spread
500 gr crumbled Greek feta cheese
2 large eggs (beaten)
1 teaspoon thyme or oregano
2 tablespoons semolina
esti extra virgin olive oil
Clean the peppers, remove the top and the seeds and cut into slices.
In a frying pan heat some esti olive oil. Add the peppers and sauté until soft. Add the esti red pepper spread and remove from heat. Let cool.
In a large bowl add cheese, eggs, thyme, salt and pepper. Add the peppers and mix.
Allow puff pastry to thaw and gently unfold the 2 sheets
Ease one pastry sheet into a baking pan (of the same size) the surface of which has been brushed with some olive oil.
Sprinkle 1 tablespoon semolina over the sheet.
Spread the red pepper and cheese mix evenly over the sheet.
Sprinkle the rest of semolina over the filling.
Lay the second sheet of puff pastry on top. Press the edges together to seal and trim the overhang to 1-1,5 cm.
Brush the top with esti olive oil.
Bake in a preheated oven at 180 degrees for 45 m.inutes or until the pie is golden-brown on top.
Let cool for some minutes and serve