Roasted Pepper Filo Pie

Serve this vegetarian pie on its own, with a fresh side salad, or with a small chicken breast.

Yield:
Category:
Vegetarian
Cuisine:
Portuguese

INGREDIENTS:

  • 3 red bell peppers, seeded, stemmed, and cut lengthwise into 1.5" slices
  • 3 yellow bell peppers, seeded, stemmed, and cut lengthwise into 1.5" slices
  • 1 or 2 red onions, cut in half lengthwise and sliced crosswise in 3/4" strips
  • 4 Campari or cocktail tomatoes, sliced into 4 slices.
  • 2 tablespoons olive oil
  • 2-1/2 tablespoons za'atar, divided (see recipe above)
  • 1/2 pound thawed frozen filo dough
  • 1/4 cup melted butter
  • salt and freshly ground pepper
  • 8 ounces Neufchatel or standard cream cheese, at room temperature
  • 1/2 cup crumbled goat or feta cheese
  • fresh cilantro or parsley, optional

DIRECTIONS:

  1. Preheat oven to 450F. Prepare the Peppers
  2. Toss sliced peppers, onions, and tomatoes with 2 tablespoons of olive oil and spread on a rimmed baking sheet. and sprinkle with 2 tablespoons of za'atar. Roast vegetables, stirring once, until tender and beginning to blacken at the edges, about 30 minutes. Set aside.
    Reduce oven to 375F. Prepare the Crust
  3. Unroll the filo on a work surface and cover with a damp towel to prevent from drying. Brush a 9- or 10-inch glass pie dish with butter. Lay one sheet of filo in the center of the pie dish, letting the edges overhang the edge and brush lightly with more butter. Layer with a second piece of filo, slightly rotating to offset from the first piece. Continue layering filo layers lightly buttering between each. Drape the crust with a damp towel. Prepare the filling
  4. Add softened cream cheese to a large bowl and beat with a mixer until smooth. Stir in feta. Assemble and Bake
  5. Trans

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