Feta and Red Pepper Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Halve and deseed peppers.
  • Grill until skin is blackened and blistered.
  • Cool and remove skin.
  • Cut into quarters.
  • Melt butter.
  • Brush a sheet of filo with melted butter.
  • Place in a 20cm round cake tin.
  • Repeat with another 4 sheets of pastry and melted butter, layering the pastry at right angles.
  • Cover with a tea towel.
  • Remove stalks from spinach and blanch the leaves in boiling water for 2-3 minutes or until just limp.
  • Pat dry with paper towels.
  • Crumble the feta.
  • Place spinach at the bottom of the pie.
  • Spread over yogurt.
  • Top with feta.
  • Place peppers on top.
  • Grind pepper over.
  • Brush 3 remaining sheets of pastry with melted butter.
  • Place pastry on top of vegetables.
  • Fold over edges.
  • Brush with melted butter.
  • Sprinkle sesame seeds over.
  • Bake at 180C degrees for 35 minutes or until golden.
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