Feta & pepper filo pie recipe

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Dare I say that Ms Sawalha has come up with a stroke of genius here? I love filo pastry but all that layering it and mucking about puts me off. By just scrunching balls of filo on the top, it’s so much easier, but still looks really impressive. And, let’s face it, it’s nice to turn out something that good-looking. It makes a change from people asking, suspiciously, “What is it?”

  • Yield: 4 Servings


  • 2 red peppers, deseeded
  • 2 green peppers, deseeded
  • 2 yellow peppers, deseeded
  • 2–3 tbsp olive oil
  • 2 onions, sliced
  • 4 garlic cloves, crushed
  • salt
  • 1 tsp dried oregano
  • 20 black olives, pitted
  • 14 oz (400 g) feta cheese
  • 4–5 sheets of filo pastry
  • knob of unsalted butter, melted
  • 1 tbsp sesame seeds
How to Make It
  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Slice all 6 peppers into even-sized chunks rather than long slices. Set aside.
  3. Heat the oil in a large frying pan over a medium-low heat (use a heat diffuser), and fry the onions and garlic slowly until softened.
  4. Add the peppers and a good pinch of salt, reduce the heat, and cook for 5–8 minutes, or until softened.
  5. Stir in the oregano and olives. Transfer the mixture to an ovenproof dish and crumble over the feta cheese. Leave to cool so the pastry doesn’t melt.
  6. Tear the filo sheets in half and place them under a clean, damp tea towel. Brush each piece of filo with melted butter, then scrunch them up and top the pie with them.
  7. Sprinkle evenly with the sesame seeds and a little more salt. Put in the oven for 15–20 minutes, or until golden and crisp. Serve warm.

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