Greek Piperopita | Crispy Pepper Pie with Feta

Preheat the oven to 190 °C top/bottom heat. Wash and deseed the red bell peppers and pointed peppers, then cut into bite-sized pieces, about 1.5 cm in size. Peel and finely chop the yellow onion and garlic cloves. Wash the flat-leaf parsley, shake dry, and finely chop.

Heat 2 tbsp of the extra virgin olive oil in a large pan. Sauté the diced onion for 2–3 minutes until translucent. Then add the pepper pieces and garlic and cook over medium to high heat, stirring occasionally, for about 8–10 minutes until the peppers are tender and lightly browned. Season with dried oregano, fine table salt, and ground black pepper, remove from the heat, and allow to cool briefly.

Crack the eggs into a large bowl and whisk briefly with a fork. Crumble in the feta by hand and stir in the chopped parsley. Then add the lukewarm pepper mixture and mix gently to create a creamy, chunky filling.