Pepper pie from Florina



1 pack of puff pastry sheets (800g)

1/3 cup of olive oil

1 kg Florina peppers

2 dry onions (cut in slices)

3 large eggs

500g crumbled feta cheese or Macedonian “Telemes” cheese

250g “Anevato” cheese or other fresh cream cheese

1/3 bunch finely chopped parsley

1 tablespoon red chili powder

1 tablespoon semolina

salt, freshly ground pepper

a little olive to add on top of the pie

2 tablespoons black sesame seeds




Wash the peppers and remove their stems. Cut them lengthwise and remove their seeds. Cut them in thick, large pieces. In a wide pan heat the olive oil over a medium heat and put the onions. Let them fry for 8-10 minutes until transparent. Stir regularly. Add the peppers and let them cook for 5-6 minutes while stirring. Remove from the heat and allow to completely cool down. Once cool, add the egg, cheese, parsley, chilli and the salt and pepper. Grease the baking pan with a little olive oil. Place the puff pastry sheet on it making sure that the edges of the cover the sides of the baking pan so that the filling can be encased. If necessary, lightly stretch the pastry sheet to cover the sides of the baking pan. Sprinkle with semolina, then add a thin layer of the cool filling. Place the second puff pastry sheet on top. Pinch the edges of the two pastry sheets together so that they stick. Either score the pie into portions or alternatively make small holes on the top with the point of the knife. Spread the top with a little olive oil and sprinkle the black sesame seeds on top. Bake in a preheated oven at 220ºC on the bottom shelf of the oven or at 200ºC on the middle oven shelf if the oven is fan-assisted. After 10’ of baking, lower the temperature to 180ºC or 160ºC respectively. Bake for about 1 hour, until the surface turns golden brown and the pie becomes loose from the baking tray.




Before adding the filling, add semolina or fine breadcrumbs in order to absorb all of the pie’s liquids and obtain a crispier pie.