This Greek bell pepper pie recipe is one of the gifts I got recently from my family. My dear Nona, Katie, my godmother gave it to me and I will be eternally grateful. Nona Katie is one of the greatest cooks I have ever encountered just like her mom was, my sweet grandma Evgenia. So the minute I saw the recipe in my inbox I knew it would be a good one. Nona Katie promised to send more recipes over, she has some from grandma that are absolutely delicious and precious. My goal is to present them to you as best as I can and do them justice.
I love everything that has cheese in it, especially pies with cheese so the minute I got the recipe I had to make it. It did not disappoint. We finished ever last crumb in just a couple of days. And I made a big batch. So this is your chance to make it too and experience that sweet and savory goodness that is call Greek bell pepper pie.
You can tweak this Greek bell pepper pie recipe by not adding any cheese and it is immediately vegan. You can also choose to use one kind of bell peppers. If you choose green the pie will be less sweet and more tangy. All red or yellow it will be sweeter. There are many combinations for you to try and tailor it to your liking.
It can be served as an appetizer as well as a main. Paired with a great green salad or roasted veggies. Can be enjoyed warm or in room temperature due to the use of olive oilPrint
This Greek bell pepper pie recipe is sweet and savory. Made with all colors bell peppers, crispy phyllo, feta & extra virgin olive oil makes a delicious light summer lunch.
- 2 red bell peppers julienne
- 2 yellow bell peppers julienne
- 2 green bell peppers julienne
- 2 medium red onions julienne
- 250 gr greek feta
- 3–4 scallions sliced, only the white bits
- 1/2 cup of parsley roughly chopped
- 1 tbsp read crumbs
- 1 box phyllo dough
- 1 cup of extra virgin olive oil total (you might need less)
- fresh ground pepper
- red chili pepper flakes
- In a large sauté pan in medium heat add 1-2 tbs olive oil. Add the onions and the scallions. Season with salt and pepper. Sauté until they are soft. Place them in a large mixing bowl when done and set aside.
- Add the peppers to the pan. Add 1 tbs olive oil if you think it is needed. Season peppers with salt and pepper and sauce until they are soft. Add peppers to the onions.
- Break the feta into crumbs and add it to the onion pepper mix. Add the breadcrumbs, the parsley and season with salt and pepper to taste. Add 1 tbs of chili pepper flakes. Gently mix everything together well.
I used a 11 inch pan
- Preheat oven to 350 F,
- Using a paper towel or pastry brush lightly oil the bottom and sides of a large baking pan.
- Lightly oil one phyllo sheet and place it at the bottom of the pan. Oil another and add it on top in a criss cross way, that way all sides of the pan is fully covered all over.
- Oil a phyllo sheet and scrunch it up . Add it on the pan. Repeating the same process add another sheet right next to it. Add a third if you need more to cover the whole pan bottom.
- Spread evenly the pepper mixture on top of the scrunched up sheets.
- Cover the mix with two or three phyllo sheets using the same scrunched up method. Don’t forget to oil lightly every single sheet, you don’t want them to dry out. Keep phyllo sheets covered with a towel while you are working.
- Oil a phyllo sheet and add it the top covering everything. Add another on top in the same criss cross way you did with the bottom sheets.
- Star rolling in the excess phyllo to create a border so to speak. Alternatively you can cut the excess phyllo and tuck it in al the sides.
- Lightly oil the top and score it gently.
- Bake for 50 min or until it is light golden on top.
Pie can be enjoyed warm or in room temperature due to the use of olive oil.