Mediterranean Feta and Roasted Red Pepper Pie
Indulge in this savory Mediterranean Feta and Roasted Red Pepper Pie, perfect for a satisfying lunch or delicious snack. This layered phyllo pastry pie features a delightful combination of roasted red peppers, crumbled feta cheese, and tender spinach, all brought together with a light yogurt dressing and topped with a crispy, golden phyllo finish.
6
Servings
225
Calories
8
Ingredients
Ingredients
red peppers
4 large (halved, deseeded, and roasted)
butter
75g (melted)
phyllo pastry sheets
8 sheets (divided)
spinach
250g (stalks removed, blanched and dried)
feta cheese
200g (crumbled)
plain yogurt
2 tablespoons (ready to use)
black pepper
to taste (freshly ground)
sesame seeds
2 teaspoons (ready to use)
Instructions
1
Preheat the grill at high heat.
2
Halve and deseed the red peppers, then grill them skin side up until the skins are blackened and blistered, approximately 6-8 minutes. Allow to cool slightly, then peel off the skins and slice each piece into quarters.
3
Melt the butter in a small saucepan over low heat. Brush one phyllo pastry sheet with melted butter and gently place it in a 20cm round cake tin, allowing the excess to drape over the edges.
4
Continue layering with another four sheets of phyllo, brushing each with melted butter and positioning them at right angles to create an overlapping circle.
5
Cover the pastry layers with a clean tea towel to prevent drying out.
6
In a pot of boiling water, blanch the spinach for 2-3 minutes or until limp, then drain and pat dry with paper towels.
7
Evenly spread the spinach over the prepared pastry base in the cake tin.
8
Layer the crumbled feta cheese on top of the spinach, followed by spoonfuls of yogurt spread evenly.
9
Arrange the prepared roasted red peppers over the yogurt layer.
10
Season with freshly ground black pepper to taste.
11
Brush the remaining three phyllo sheets with melted butter, place them on top of the vegetable and cheese filling, and fold in any overhanging pastry edges to form a neat crust.
12
Brush the top with melted butter and sprinkle with sesame seeds.
13
Bake in a preheated oven at 180°C for approximately 35 minutes, or until the pastry is golden and crisp. Allow to cool slightly before serving.
Nutrition Information
14g
Fat
18g
Carbs
7g
Protein
1.7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Feta and Roasted Red Pepper Pie?
It is a savory layered phyllo pastry pie featuring roasted red peppers, crumbled feta cheese, and tender spinach, topped with a golden, crispy finish.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian recipe featuring cheese and vegetables.
How many servings does this recipe provide?
This recipe yields 6 servings.
What is the calorie count per serving?
Each serving contains approximately 225 calories.
What are the primary ingredients?
The main ingredients are red peppers, butter, phyllo pastry, spinach, feta cheese, plain yogurt, and sesame seeds.
How do I prepare the red peppers for the pie?
Halve and deseed the peppers, grill them until the skins are blackened, then peel and slice them into quarters.
What temperature should the grill be set to for the peppers?
The grill should be set to high heat.
How long should the peppers be grilled?
Grill the peppers for approximately 6 to 8 minutes until the skins are blackened and blistered.
Should I peel the peppers?
Yes, after grilling, allow the peppers to cool slightly and then peel off the blackened skins.
How much butter is needed for the recipe?
You will need 75g of butter, which should be melted.
How many phyllo pastry sheets are required in total?
The recipe requires a total of 8 sheets of phyllo pastry.
What size cake tin should be used?
A 20cm round cake tin is recommended for this recipe.
How many phyllo sheets are used for the base layer?
Five sheets are used for the base, layered at right angles to create an overlapping circle.
How do I prevent the phyllo pastry from drying out during preparation?
Cover the pastry layers with a clean tea towel while you are assembling the pie.
How is the spinach prepared for the filling?
Blanch the spinach in boiling water for 2-3 minutes, drain it, and pat it dry with paper towels.
What is the first layer of filling placed on the pastry?
The blanched and dried spinach is evenly spread over the pastry base first.
How much feta cheese is used in this pie?
The recipe calls for 200g of crumbled feta cheese.
Where does the yogurt go in the assembly process?
Spoonfuls of yogurt are spread evenly on top of the crumbled feta cheese layer.
Where are the roasted peppers placed in the layers?
The roasted red peppers are arranged over the yogurt layer.
What seasoning is used in the filling?
Freshly ground black pepper is used to season the vegetable and cheese layers.
How many phyllo sheets are used to cover the top?
The remaining three phyllo sheets are used to cover the top of the filling.
What is the final step before baking the pie?
Brush the top with melted butter and sprinkle with sesame seeds.
What oven temperature is required for baking?
The pie should be baked in a preheated oven at 180°C.
How long does the pie take to bake?
It takes approximately 35 minutes, or until the pastry is golden and crisp.
What is the fat content per serving?
Each serving contains 14g of fat.
How many carbohydrates are in each serving?
There are 18g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 7g of protein.
Does this pie contain fiber?
Yes, it contains 1.7g of fiber per serving.
What type of yogurt should be used?
The recipe calls for 2 tablespoons of plain yogurt.
Is this dish suitable for snacks?
Yes, it is categorized as a great option for both lunch and snacks.