Red Pepper and Feta Pie with Buttery Filo

Directions

Put together the dough:

In a big bowl or stand mixer, mix the flour, oil, vinegar and salt. Combine properly.
Progressively add the water whereas kneading by hand or with a dough hook, till the dough turns into easy, barely elastic, and medium-firm. If wanted, alter with a bit extra flour or water.
Cowl and let relaxation for 20 minutes whilst you put together the filling.

Make the filling:

In a pot, boil the chopped peppers in about 1 liter of water over medium-low warmth for quarter-hour, till mushy. Drain and discard the water.
In the identical pot, warmth the olive oil and sauté the peppers over medium warmth till they start to brown barely.
Take away from warmth, add the feta, eggs, salt, and pepper, and blend properly. Let the filling cool fully.

Assemble the pie:

Divide the dough into 12 equal items and roll them into small balls.
On a calmly floured floor, roll out 4 dough balls into spherical sheets, every about 15-20 cm in diameter.
Brush every sheet with melted butter and stack them. Roll the stacked layers out once more right into a single giant sheet, barely bigger than your baking pan.
Butter a 28 cm spherical baking pan and place the primary filo layer inside, overlaying the underside and sides, with some overhang. Unfold half of the filling evenly over it.
Repeat the layering course of with one other 4 dough balls to create a second filo sheet, this time matching the scale of the pan. Lay it over the filling and unfold the remaining filling on high.
Roll out the ultimate 4 dough balls to kind the highest layer and place it over the filling.
Fold the overhanging backside filo inward to create a skinny ornamental border across the pie.
Brush the floor with melted butter and rating into parts.

This text was beforehand printed in Greek at gastronomos.gr.

For the dough:

For the Filling: