From the award-winning student Antoni Katsouli of Etoile Cooking School, Athens
Ingredients
For the dough
500 gr hard flour
280 ml water at room temperature
30 ml olive oil
10 ml vinegar
2 gr salt
For the filling
300 gr manouri cheese
250 gr feta cheese
150 gr grated breadcrumbs
For the mousse:
5 Fiorina peppers
Olive oil
Salt
Oregano
How to prepare
In a bowl, add the sifted flour, salt and make a hole with our hand. Add the olive oil, vinegar, and finally the water slowly and with our hands making a circular motion we knead the dough.
Add flour if necessary and knead for 10 minutes more.
Cover the dough and let it “rest” for 30 minutes.
Then pass the feta cheese and manouri cheese on a grater and stir with our hands so the mixture is homogenous.
Add the breadcrumbs and knead again.
Brush the peppers with olive oil, salt and oregano and bake in a hot grill at 200 o C for 20 minutes or until they turn black and peel.
We put the peppers, the olive oil and salt in the multi and we whisk until it is a smooth mixture.
Roll out the dough into sheets with a rolling pin.
The sheets should have a thickness of 1mm.
In a shallow baking pan which we have brushed with olive oil we spread a sheet and repeat the same with the other sheets (fila) to create three layers.
We roll the edges of the sheet and bake in a well preheated oven at 180°C for 15 minutes.
Immediately after spread the filing of cheeses over the sheets and bake once more in hot oven at the same temperature for 15 to 20 minutes, for the pie to get nice color.
Remove from the oven and leave for a while to cool down.
With a spatula spread on the surface of the cheese pie the Florina peppers mousse and cut into pieces.
Serve on a platter and on the side we accompany it with a nice green salad.
