Pepper pie


The classic summer Pelion pie.

  • A packet of rustic dough
  • six large green and six red peppers
  • 300 g feta cheese
  • four eggs
  • salt and pepper
  • a couple of tablespoons of trachana
  • olive oil
  • some milk


Cut the peppers into strips and sauté them in a pan with a little olive oil until they soften. In a bowl, crumble the feta cheese with your fingers, add the beaten eggs and the sautéed peppers, a little olive oil, a little milk (two or three tablespoons) and the trahanas. In a square baking pan, spread a sheet of foil so that the edges hang out from the rims of the pan and brush it with oil. Spread two more sheets, greasing them well and making sure that each time the edges hang from the rims of the pan on the opposite side from the previous one, forming an envelope. Fill the pan with the mixture. Fold the excess sheets over the mixture, greasing each layer well with a pastry brush. Add two more sheets on top to cover the whole mixture ,cutting off any excess sheet outside the baking tray. Grease the last layer with oil and a few drops of milk. Carve into pieces. Bake for fifty minutes at 180°,until the pastry is golden brown and crispy.

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