Macedonian Pepper Pie with Handcrafted Phyllo (Piperopita)

Piperopita, or Macedonian Pepper Pie, is a beloved savory pastry originating from Northern Greece. Known for its flaky layers and rich, aromatic filling, this traditional pie showcases the vibrant colors and flavors of Florina red peppers, a signature ingredient in Macedonian cuisine. The combination of sweet roasted peppers, creamy cheeses, and delicate homemade phyllo creates an irresistible balance of textures and tastes. This dish has deep cultural significance in Greece, commonly served at family gatherings, festive celebrations, and village festivals. The art of crafting homemade phyllo, layered with buttery richness, is a time-honored skill passed down through generations. Ideal as an appetizer, a main dish, or even a street food favorite, this pie encapsulates the essence of Greek culinary heritage. Whether enjoyed warm with a glass of wine or served at a festive feast, Piperopita is a delicious way to experience the soul of Greek cuisine.

Ingredients (8-10 portions)

Dough Preparation

700 g / 5 1/2 cups all-purpose flour
1 tsp salt
2 tbsp vinegar
3 tbsp olive oil
350 g / 1 1/2 cups water

Phyllo Rolling

150 g / 5.3 oz margarine or butter
3 tbsp olive oil
cornstarch for rolling

Filling

1 large onion, thinly sliced
1 leek, finely chopped
1 tsp salt
3 large eggs
1/2 tsp black pepper
5 Florina red peppers, thinly sliced
2 green bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
250 g / 8.8 oz feta cheese, crumbled
150 g / 5.3 oz graviera cheese, grated
150 g / 5.3 oz anthotyro or manouri cheese
1/3 bunch parsley, finely chopped (optional)
1 tbsp sweet boukovo (Greek chili flakes)
3 tbsp fine semolina

Topping

1 tsp black sesame seeds
1 tbsp white sesame seeds

Assembly

extra olive oil for greasing

Nutrition Information (per 100g)

Calories: 270
Fat: 14
Protein: 8
Carbohydrates: 28
Fiber: 3

Directions

Making the Dough

1. Sift the flour into a large mixing bowl. Add salt and create a well in the center. Pour in olive oil and vinegar, mixing lightly.
2. Gradually add water, incorporating with a spoon, then knead until a smooth, elastic dough forms (about 15 minutes).
3. Shape the dough into a ball, place in an oiled bowl, cover, and let rest for 1 hour at room temperature.

Preparing Phyllo

4. Combine softened margarine and olive oil in a bowl.
5. Divide dough into two portions, one slightly larger for the base. Separate each half into 10 smaller balls.
6. Roll each ball into a 15-20 cm disc, stacking five layers with margarine brushed between each.
7. Cover the stacks with plastic wrap and refrigerate for 2 hours to solidify layers.

Preparing the Filling

8. Sauté onions and leeks in olive oil over medium heat until softened.
9. Add peppers, salt, and pepper, cooking until caramelized, about 20-30 minutes.
10. Remove from heat and cool. Mix in beaten eggs, cheeses, boukovo, and semolina.

Assembling the Pie

11. Grease a 36 cm baking dish with olive oil. Roll out the larger phyllo stack into a sheet to cover the base and sides.
12. Sprinkle semolina, spread filling evenly, and cover with the second phyllo sheet.

Baking

13. Brush top with olive oil, sprinkle sesame seeds, score into portions, and bake at 180°C / 355°F for 1 hour.