It's Greek to me! Greek pepper and onion pie

Last night, Mom came over for supper. I was thumbing through the newest addition to my cookbook collection, Vefa's Kitchen, and was inspired to make Greek. We haven't been to Pithari in awhile, so it was a nice change. I decided on mixed souvlaki with chicken and pork and a Bell pepper and onion pie. This was huge for 3 of us so Mom got leftovers and Jeff and I will be having it again.

If phyllo intimidates you, this is a great recipe to give it a try. It's simple and rustic and comes together quickly. I was also great to serve company because all the work is done ahead so it can bake while you visit. And with fresh seasonal peppers at the farmers' market, who could resist? Have it on its own for a vegetarian dinner or serve with simple grilled meat and tzatziki.

Greek Bell Pepper and Onion Pie

10 sheets of phyllo, thawed
1 each large red, yellow and green bell peppers (3 total), cut into thin strips
2 large onions, thinly sliced
4 scallions, chopped
2/3 cup + 4 Tbsp. Extra virgin olive oil
Salt and pepper
2 eggs, lightly beaten
1/3 cup breadcrumbs
8 oz. Feta, crumbled
1/4 cup chopped fresh parsley
1 large tomato, sliced

Preheat oven to 350F.

If needed, trim the phyllo sheets to squares a bit larger than your baking dish. Brush a round baking dish with olive oil. Lay one sheet of phyllo in the dish then brush with olive oil. Let the edges hang over. Lay another sheet on top, rotating it a bit so the corners don't line up with the corners of the first. Repeat until you have 5 sheets lining the bottom of the pan.

In a large saute pan over medium high heat, heat 4 Tbsp. Olive oil. Add the peppers, onions and scallions. Cook until just softened. Remove from heat. Add the parsley, eggs, breadcrumbs, salt and pepper to taste and crumbled feta. Stir to combine. Pour into prepared pan and smooth out the top. Lay the tomato slices over the top.

Cover with a layer of olive oil, this time tucking the edges in. Brush with olive oil. Repeat until you have 5 layers on top. Brush the top with olive oil and fold in the corners from the phyllo sheets on the bottom of the pan to create the edge of the crust. Score the pie for 8-10 servings.

Bake for about 50-55 minutes, until golden and crisp. Let cool for about 5-10 minutes before serving.