Feta And Red Pepper Pie – a delicious recipe with red peppers, butter, pastry, spinach, feta cheese, plain yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Halve and deseed peppers.
2
Grill until skin is blackened and blistered.
3
Cool and remove skin.
4
Cut into quarters.
5
Melt butter.
6
Brush a sheet of filo with melted butter.
7
Place in a 20cm round cake tin.
8
Repeat with another 4 sheets of pastry and melted butter, layering the pastry at right angles.
9
Cover with a tea towel.
10
Remove stalks from spinach and blanch the leaves in boiling water for 2-3 minutes or until just limp.
11
Pat dry with paper towels.
12
Crumble the feta.
13
Place spinach at the bottom of the pie.
14
Spread over yogurt.
15
Top with feta.
16
Place peppers on top.
17
Grind pepper over.
18
Brush 3 remaining sheets of pastry with melted butter.
19
Place pastry on top of vegetables.
20
Fold over edges.
21
Brush with melted butter.
22
Sprinkle sesame seeds over.
23
Bake at 180C degrees for 35 minutes or until golden.
400
kcal
Calories
33
g
Fat
10
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 large red peppers (capsicums), 75 g butter, 8 sheets phyllo pastry, 250 g spinach, and more.
Yes, Feta And Red Pepper Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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