This thin, easy to make pie is much less heavy than the typical pies you are 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.

Bell Pepper and Cheese Phyllo Pie
Leave a Review Print RecipeIngredients
- 8 large sheets filo pastry
- 1 white onion, grated
- ½ bell pepper of each color (Red, green and yellow), thinly sliced
- 1 cup Rumi cheese , grated, If you can't find Rumi cheese, choose any salty rough cheese.You can replace cheese with black kalamata olives.
- ¼ cup olive oil
- 6 tbsp unsalted butter
- Freshly ground black pepper
- Salt
Instructions
- 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.