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.
- 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.
Ingredients
For the dough:
- 500 gr yellow wheat flour (for pies and bread)
- 150 ml high-quality sunflower oil (or light olive oil)
- 1 tbsp vinegar
- pinch of salt
- 300 ml lukewarm water
- 200 g melted cow’s butter, for brushing
For the Filling:
- 1 kg Florina red peppers, finely chopped
- 60 ml olive oil
- 200 gr feta cheese, crumbled
- 2 eggs, lightly beaten
- Salt and freshly ground black pepper
