Greek Piperopita | Roasted Pepper Pie with Feta

Preheat the oven to 200 °C. Wash the kapia peppers, place them on a baking sheet, and roast for about 25-30 minutes until their skin turns black and blisters. Remove from the oven, cover with aluminum foil for 10 minutes, then peel off their skins, remove the core and seeds, and cut the flesh into small cubes or strips.

Crumble the feta cheese into a bowl. Add the Greek yogurt, beaten eggs, dried oregano, a pinch of fine salt, and freshly ground black pepper. Finally, fold in the prepared roasted kapia peppers.

Take a medium-sized pie dish or baking pan and brush it lightly with olive oil. Lay down a sheet of filo pastry so that the edges hang slightly over the sides, then brush it lightly with olive oil. Repeat with 4-5 more sheets of filo pastry, brushing each layer lightly with olive oil.