This thin, easy to make pie is much less heavy than the typical pies you used to and full of flavor. The peppers taste will be singing a sweet song in your mouth followed by a feather-light pastry to tune it, and then cheese will riff its saltiness behind them. You have to try it!! It can compliment any main dish. And also can be a real show stopper for any party if you cut it to little square bites. As light as this may sound, phyllo sheets need a lot of fat to get this golden color. So beware of eating too much.
½ bell pepper of each color (Red, green and yellow), thinly sliced
1cup of grated Rumi cheese. If you can’t find Rumi cheese, choose any salty rough cheese.You can replace cheese with black kalamata olives.
¼ cup of olive oil
6 tablespoons unsalted butter
Freshly ground black pepper
This step is crucial. Leave the Phyllo pastry at room temperature for about an hour to defrost completely so you can play with it without any frustration.
Preheat oven to 375°. Place onion in a large saucepan with 2 tablespoons of oil, season generously with salt and black pepper and cook it until it’s tinder for 2 minutes. Toss the colorful peppers and mix with the onion and cook until soften for 4 minutes. Set aside.
Mix the olive oil with the butter.
Get a large ovenproof skillet and brush it with the oil, butter mixture. Lay out a sheet of phyllo on the skillet and let any excess dough to hang over the edges. This will be your favorite part of the pie.
Repeat with 4 more sheets of phyllo and brush between every sheet. Your structure will be 5 sheets on the bottom, the filling, then 5 sheets on top.
Place the pepper filling over the bottom sheets. Top with cheese or olives.
Lay the rest of the phyllo sheets on top to cover the filling and don’t forget to brush between each sheet.
Cut before the bake. This is the secret of all secrets when it comes to perfect phyllo recipe. Cut pie into squares with sharp knife.
Bake until phyllo is golden brown and crisp, between 20, 30 minutes. Let set for 10 minutes and serve.
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