Cheese pie with peppers
Cheese pie with peppers is a straightforward dish that can be easily made in any kitchen. It's a flavorful option that can be enjoyed on days of catalysis when the consumption of dairy products and eggs is permitted. Give this uncomplicated recipe from Mount Athos a try and prepare to be amazed by its distinctive taste.
We pour the milk into a pan and as soon as it is warm we slowly add the semolina. We stir constantly on medium heat, until it becomes a slurry. We let the porridge cool.
We beat the eggs and add them to the cold porridge and mix.
We add the feta cheese to the mixture and season with salt and pepper.
In another container, we frizzle the peppers, remove the seeds from the inside and chop them.
In the same pan, we add the butter and sauté the tomatoes.
We grease a pan well and spread half of the leaves. We butter each leaf after first heating the butter.
We pour the filling onto the leaves, spread it well and place the tomatoes and peppers on top.
We cover the pie with the other half of the leaves, buttering again.
We sprinkle the last layer with a little milk and dawn the top leaves.
We bake the pie in a preheated oven in resistance at 200 degrees for about an hour.
As we layer the leaves, be careful not to press too hard so that they are airy and crisp when baking.
