• 750 g Phyllo for pies (6 sheets)
  • 4 large, coloured bell peppers
  • a pinch of salt
  • 3 tablespoons virgin olive oil
  • 300 g feta cheese
  • 3 eggs
  • ¼ teaspoon freshly ground black pepper
  • 200 g sliced green olives
  • 50 g fresh butter
  • 50 ml virgin olive oil
  • 50 ml corn oil


Slice the peppers into strips and sauté in a frying pan, until soft, with the three tablespoons of olive oil and the salt. Leave the peppers aside to cool, and melt the butter in a small saucepan, together with the olive oil and corn oil. With a brush, butter a square pan the width of the pie phyllo. Place half of the phyllo in the base of the pan, pushing the oblong sides of the phyllo to spread it uniformly in the square pan. Butter each layer of phyllo as you add it to the pan. Crumble the feta cheese into the peppers. Add the eggs, pepper and olive slices. Mix the ingredients of the filling and empty onto the phyllo you have spread in the pan. Cover with the rest of the sheets of phyllo, buttering between each layer. Cut the pita and bake for 50 minutes in an oven pre-heated to 180ºC. Halfway through the baking time (25 minutes) remove the pita from the oven and re-cut it to free up the moisture from the filling.
Continue baking. Enjoy hot, accompanied by cool yoghurt – or enjoy it as lunch the next day at work!

Preparation time: 30 minutes
Cooking time: 50 minutes
Six servings