Legendary Dishes | Piperópita Pilíou Πιπερόπιτα Πηλίου (Pelion pepper pie)

GREECE
  • 800 g horned red peppers, sliced
  • 250 g filo pastry
  • 200 g feta, crushed
  • 2 red peppers, chopped
  • 2 orange peppers, chopped
  • 2 large tomatoes, skinned, chopped, liquid drained
  • 2 eggs, separated
  • 1 small onion, chopped
  • 60 ml milk
  • 60 g trahana powder
  • 45 ml olive oil
  • 15 g butter
  • 5 g black pepper
  • 5 g salt

Sauté the onions and sliced horned peppers in the oil, covered, until they begin to wilt. Add the bell peppers, cover and cook over a medium-high heat for 5 minutes. Remove cover, increase heat, cook until all the liquid has evaporated, stirring several times. Take off heat, leave to cool. Stir in the feta, tomato pulp, trahana and seasonings.

Preheat oven to 180ºC.

Beat 2 egg whites in a bowl, fold into the cheese-onion-pepper-tomato mixture.

Butter a baking tray. Crumble the filo, place half on the buttered surface of the tray, add the cheese mixture, top with remaining filo. Beat the egg yolks with the milk, coat the filo.

Bake for 50 minutes.