Pepper-pie with colorful peppers & Cretan Graviera PDO

INGREDIENTS

Use a round pan 30cm.

1/2 kg crust

2 yellow peppers

3 red peppers ("Florinis")

3 orange peppers

2 green peppers

2 spoonfuls olive oil

2 fresh onions chopped

1 onion finely chopped

1 glass white wine

2 spoonfuls finely chopped parsley

1 spoonfuls finely chopped dill

1 spoonfuls finely chopped fresh basil

1 egg

1 spoonful full fat yoghurt

200gr Cretan Graviera PDO Kalogeraki

salt, pepper

1/2 tea cup olive oil 

black sesame

 

IMPLEMENTATION

In a pan add 2 spoonfuls olive oil, the onion & the fresh onion to saute for a few minutes, then add the peppers all chopped in small cubes and in medium heat let them dry by stiring them with a wooden spoon. Add salt (not too much as we'll add cheese & pepper).

Pour in the white wine and on a low heat let them cook slowlly. When ready add parsley, dill, basil and mix well.

Set aside to cool very well. When ready add the egg & yoghurt and mix again well with a spoon.

Coat the pan with a bit of olive oil and you are ready to add the 4 sheets of crust. Springle with olive oil and then one by one the sheets of crust (crumbled for a fluffy pie). Add the mixture with a spoon in the middle and add all around Cretan Graviera PDO Kalogeraki cut in small cubes. Keep a small piece of graviera in order to grate it on top.

Cover the pie with the other 4 sheets of crust (again crumbled), springle with olive oil in between and on top, a bit of water on top, and carve the pie in triangles to allow the flowing of air inside.

Grate Graviera and together with black sesame springle the pie. 

Bake in a preheated oven on air 180C until the crust gets color.

When ready take it out of the oven in order to remain crunchy.

Serve hot or cold it's up to you! Enjoy!