Baked Piperopita | Greek Pepper and Feta Pie
(0)
55 min
Under an hour
Sezamo
O plăcintă tradițională grecească fără foi, extrem de aromată și ușor de pregătit, pe bază de ardei kapia copți și caramelizați, brânză feta sărată, iaurt grecesc cremos și un strop de oregano, coaptă la cuptor până capătă o crustă aurie presărată cu semințe de susan.
Ingredients
Preparation method
Preparing the Ingredients
Preheat the oven to 180°C and grease a round ovenproof baking dish (approx. 24-26 cm diameter) with one tablespoon of extra virgin olive oil.
Wash the red kapia peppers, remove the stems and seeds, then cut them into thin strips or medium cubes.
In a large skillet, heat one tablespoon of extra virgin olive oil over medium heat. Add the chopped kapia peppers and sauté for 5-7 minutes until they soften slightly and their sweetness intensifies. Remove the skillet from heat and let the peppers cool slightly.
Chef's tip
For an even more intense flavor, you can partially use peppers roasted directly over a flame or grill, peeled and well drained.
Piperopita keeps excellently in the refrigerator for up to 3 days and can be easily reheated in the oven to regain its crispy outer texture.
55 min
Under an hour
