Ingredients
- 2 sheets of puff pastry
- 4–5 colorful bell peppers, diced
- 1 onion, finely chopped
- 1 leek, finely chopped
- 300 g feta cheese, crumbled
- 2 eggs, beaten
- 2 tablespoons parsley, finely chopped
- 2 tablespoons dill, finely chopped
- Salt
- Pepper
- Olive oil
Instructions
- Prepare the Filling:
Heat the olive oil in a skillet over medium heat.
Sauté the onion and leek until softened.
Add the bell peppers, a pinch of salt, and continue sautéing until the peppers are tender.
Stir in the dill, parsley, feta cheese, and pepper. Mix well and set aside to cool.
Once cooled, add the beaten eggs and mix thoroughly. - Prepare the Puff Pastry:
Roll out the puff pastry sheets slightly on a floured surface to make them thinner.
Lightly grease a baking dish with olive oil and lay one sheet of puff pastry inside, ensuring it covers the sides of the dish. - Assemble the Pie:
Spread the pepper mixture evenly over the bottom layer of puff pastry.
Place the second sheet of puff pastry on top, tucking in the edges neatly.
Use a fork to prick small holes in the top layer to allow steam to escape during baking. - Bake:
Preheat your oven to 170–180°C (340–355°F).
Bake the pie for approximately 45 minutes, or until the top is golden brown and crispy.
Serving Suggestion
Allow the pie to cool slightly before slicing and serving. Enjoy it warm or at room temperature as a main dish or a delightful snack.
Closing Note
This pepper pie bursts with the vibrant flavors of fresh herbs, sweet bell peppers, and creamy feta, all wrapped in flaky puff pastry. Perfect for any occasion, it’s a dish that’s as colorful as it is delicious!
“Curious about the story behind pies? Click here to discover their history and unique characteristics!”
