the appetizer:

Vefa's Kitchen by Vefa Alexiadou, includes Greek recipes like Mount Pelion Bell Pepper and Onion Pie Piperopita piliou; Lamb Baked with Orzo Arni giouvetsi me kritharaki; Squid with Nettles from Pontus Tsouknidokalamara; and Cuttlefish with Mixed Greens and Rice Soupies me horta ke rizi.



Mount Pelion Bell Pepper and Onion Pie
Piperopita piliou

Mount Pelion Bell Pepper and Onion Pie

Makes 8 -10 pieces
Preparation time 30 minutes
Cooking time 50 minutes

  • 1 lb 2 oz (500 g) ready-made phyllo (fila) or
         Homemade phyllo dough (fila pastry),
         p. 46 of the book
  • 2/3 cup (150 ml/1/4 pint) olive oil

For the Filling

  • 4 tablespoons olive oil
  • 1 large red bell pepper,
         seeded and cut into thin strips
  • 1 large yellow bell pepper,
         seeded and cut into thin strips
  • 1 large green bell pepper,
         seeded and cut into thin strips
  • 2 large onions, thinly sliced
  • 1/2 cup (4) finely chopped scallions (spring onions)
  • 4 tablespoons finely chopped fresh parsley
  • 2 tablespoons dried bread crumbs
  • 9 oz (250 g) feta cheese, crumbled
  • 3 eggs, lightly beaten
  • 1/4 teaspoon cayenne pepper
  • salt and pepper
  • 1 large tomato, sliced

Preheat the oven to 350 degrees F (180 degrees C / Gas Mark 4). Cut 10 of the phyllo sheets into 16-inch (40-cm) rounds, or if using homemade, roll out into 10 thin 16-inch (40-cm) rounds. Lay half of them in the base of a 14-inch (35-cm) round baking pan, brushing each with oil. Let the excess phyllo ruffle around the side of the pan. To make the filling, heat the 4 tablespoons oil in a pan. Add the bell peppers, onions, and scallions and cook over medium heat, stirring frequently, for 5 minutes, until softened. Remove from the heat and stir in the parsley, bread crumbs, feta, eggs, and cayenne, and season with salt and pepper. Spoon the filling into the phyllo-lined pan and put the tomato slices on top. Cover with the remaining phyllo sheets, brushing each with oil and letting the edges ruffle around. Brush the top and ruffled edges with oil. Score the pie into 8 or 10 serving pieces and bake for about 50 minutes, or until golden brown. Serve immediately.

  • from:
    Vefa's Kitchen:
  • by Vefa Alexiadou
  • Phaidon Press 2009
  • $45.00; Hardcover; 650 Recipes, 230 Color Photographs
  • ISBN-10: 0714849294
  • ISBN-13: 9780714849294
  • Recipe reprinted by permission.

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Vefa's Kitchen


This page created August 2009

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