Go Back
+ servings
A plate with two pieces of belle pepper pie and utensils.
Print

Greek Bell Pepper Pie

A sweet and savory pie recipe with bell peppers, phyllo, feta & extra virgin olive oil.
Course Pies & Galettes
Cuisine Greek
Prep Time 30 minutes
Cook Time 50 minutes
Servings 16 pieces
Calories 127kcal
Author by Jenny Skrapaliori Graves

Ingredients

  • 2 red bell peppers julienne
  • 2 yellow bell peppers julienne
  • 2 green bell peppers julienne
  • 2 medium red onions
  • 1 cup feta cheese
  • 3-4 scallions sliced, only the white bits
  • 1/2 cup parsley roughly chopped
  • 1 tbsp bread crumbs
  • 1 box phyllo sheets
  • 1 cup extra virgin olive oil total, you might need less
  • salt
  • freshly ground pepper
  • red pepper flakes

Instructions

  • 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.

Nutrition

Calories: 127kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 268mg | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 797IU | Vitamin C: 62mg | Calcium: 92mg | Iron: 1mg