«piperopita» filo rolls with bell peppers & feta cheese«piperopita» filo rolls with bell peppers & feta cheese«piperopita» filo rolls with bell peppers & feta cheese«piperopita» filo rolls with bell peppers & feta cheese«piperopita» filo rolls with bell peppers & feta cheese«piperopita» filo rolls with bell peppers & feta cheese«piperopita» filo rolls with bell peppers & feta cheese«piperopita» filo rolls with bell peppers & feta cheese«piperopita» filo rolls with bell peppers & feta cheese«piperopita» filo rolls with bell peppers & feta cheese«piperopita» filo rolls with bell peppers & feta cheese«piperopita» filo rolls with bell peppers & feta cheese«piperopita» filo rolls with bell peppers & feta cheese«piperopita» filo rolls with bell peppers & feta cheese«piperopita» filo rolls with bell peppers & feta cheese«piperopita» filo rolls with bell peppers & feta cheese«piperopita» filo rolls with bell peppers & feta cheese

It’s a rarity but a personal favorite ! You are all mostly familiar with tiropita (only cheese pie) and spanakopita (spinach & cheese pie) and perhaps kremidopita (onion & cheese pie) but PIPEROPITA (sweet peppers & cheese pie) exists too, even though I didn’t know it myself but my love for peppers has no limits and it was time to make some and share it with you !

Whether it’s bell peppers, long peppers or even hot peppers and in particular, all the greener shades of all of these, it seems like I can’t get enough of these and use them often in a variety of dishes, from pizzas to sauces and fried or baked dishes.

I often wish there was a green variety of paprika, whether sweet or smoked. I guess I’ll have to figure out how to create my own green pepper powder for dishes I could incorporate them in, but that’s a future project !

The benefit to filo rolls as opposed to a large baked tray of any type of pita is that they’re easy to make in abundance and to freeze part of them for another meal, but it does take longer, as all individual portions do. For 2 servings, 4 rolls are enough, with a nice salad, so 8 rolls can be frozen for later.

Go the extra step, make filo rolls of anything you like ! … :)

p.s.: I just found some green paprika powder today on a german organic spice website and ordered it !!!

«piperopita» filo rolls with bell peppers & feta cheese

28.10.2023

12 rolls x 120 grams each

ingredients

filling (6 cups or 1000 grams) :

  • 1 kg (5-6 small) bell peppers
  • 250 grams (2 small) red onions
  • 75 grams (1 whole) hot green pepper
  • 15 grams (3 cloves) garlic
  • 10 grams (½ tbsp + ½ tsp) sea salt
  • 5 ml (1 tsp) white vinegar
  • 60 ml (¼ cup) olive oil
  • 10 grams (½ cup) fresh herbs (parsley, basil, mint)
  • 5 grams (1 ½ tbsp) dried oregano
  • 250 grams (2 cups) feta cheese
  • 60 grams (¼ cup) strained ricotta
  • 55 grams (¼ cup) egg

filo wrapping : 

  • 500 grams (12 medium-thickness or 24 thin) filo sheets
  • 125 ml (½ cup) olive oil

topping :

  • 7,5 grams (1 tbsp) sesame seeds and poppy seeds

instructions

  • preheat the oven to 200°C
  • clean & slice the bell peppers and onions into long slivers, crush the garlic and thinly slice the hot pepper into thin rounds (discard the seeds if too hot) and sprinkle or spray everything with the white vinegar and add the salt and place onto a baking sheet with baking paper and bake for 30 minutes until drier and more tender for 30 minutes (open the oven door every 10 minutes to release the water vapor)
  • *note : you may bake everything together, if your oven is large enough, or you can begin with the bell peppers first and then switch to the onions and hot pepper and garlic later or you can simply bake the peppers in the oven and fry up the onions and hot pepper and garlic in a large wok on the stovetop …
  • combine the onions and peppers and garlic in a large wok with the hot olive oil to tenderize them and coat them slightly for 2-3 minutes while tossing, then set aside and let everything cool down
  • crumble the feta cheese and mix with some ricotta and beat the egg and prepare all the fresh and dried herbs and gently mix everything together and set aside and chill before you begin preparing the filo sheets
  • roll out your filo sheets and place one onto a large sheet of baking paper (if you have an extra sheet, crumble it up and add it to the filling) and work with one sheet at a time
  • fold one sheet in half (if using the thicker version) or place one sheet on top of a second sheet (if using the thinner version) after drizzling with some olive oil (I use a sheet of white paper folded in half, under the baking paper, as a guide to make them all the same size and each one measures approximately 12 cm long x 4 cm wide) and add ½ cup of filling at the edge, fold over the sides and begin rolling and brushing with olive oil until rolled up and set aside in a dish and continue until all twelve rolls are ready
  • *note : these rolls are quite large and filling so feel free to make twice as many, but half the size, with half as much filling each, to end up with 24 rolls weighing only 60 grams each …
  • brush the outside with olive oil and sprinkle with sesame seeds and poppy seeds
  • *note : when I make many, I like to freeze part of them, on a tray and when they are solid, I place them inside airtight plastic containers in the freezer and take them out several hours to  partly thaw out before baking them …
  • preheat the oven to 180°C
  • bake the rolls for 30-35 minutes until golden and crispy and serve warm.

recette suivante

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