Instructions

Prepare the dough:

• In a large bowl or stand mixer, combine the flour, oil, vinegar and salt. Mix well.
• Gradually add the water while kneading by hand or with a dough hook, until the dough becomes smooth, slightly elastic, and medium-firm. If needed, adjust with a bit more flour or water.
• Cover and let rest for 20 minutes while you prepare the filling.

Make the filling:

• In a pot, boil the chopped peppers in about 1 liter of water over medium-low heat for 15 minutes, until soft. Drain and discard the water.
• In the same pot, heat the olive oil and sauté the peppers over medium heat until they begin to brown slightly.
• Remove from heat, add the feta, eggs, salt, and pepper, and mix well. Let the filling cool completely.

Assemble the pie:

• Divide the dough into 12 equal pieces and roll them into small balls.
• On a lightly floured surface, roll out 4 dough balls into round sheets, each about 15-20 cm in diameter.
• Brush each sheet with melted butter and stack them. Roll the stacked layers out again into a single large sheet, slightly larger than your baking pan.
• Butter a 28 cm round baking pan and place the first filo layer inside, covering the bottom and sides, with some overhang. Spread half of the filling evenly over it.
• Repeat the layering process with another 4 dough balls to create a second filo sheet, this time matching the size of the pan. Lay it over the filling and spread the remaining filling on top.
• Roll out the final 4 dough balls to form the top layer and place it over the filling.
• Fold the overhanging bottom filo inward to create a thin decorative border around the pie.
• Brush the surface with melted butter and score into portions.

Bake the pie:

• Preheat the oven to 180°C.
• Bake for about 1 hour, until golden brown.
• Let cool slightly before serving warm.

This article was previously published in Greek at gastronomos.gr.