Feta And Red Pepper Pie - cooking recipe

Ingredients

4 large red peppers (capsicums)
75 g butter
8 sheets phyllo pastry
250 g spinach
200 g feta cheese
2 tablespoons plain yogurt
freshly ground black pepper
2 teaspoons sesame seeds

Preparation

Halve and deseed peppers.
Grill until skin is blackened and blistered.
Cool and remove skin.
Cut into quarters.
Melt butter.
Brush a sheet of filo with melted butter.
Place in a 20cm round cake tin.
Repeat with another 4 sheets of pastry and melted butter, layering the pastry at right angles.
Cover with a tea towel.
Remove stalks from spinach and blanch the leaves in boiling water for 2-3 minutes or until just limp.
Pat dry with paper towels.
Crumble the feta.
Place spinach at the bottom of the pie.
Spread over yogurt.
Top with feta.
Place peppers on top.
Grind pepper over.
Brush 3 remaining sheets of pastry with melted butter.
Place pastry on top of vegetables.
Fold over edges.
Brush with melted butter.
Sprinkle sesame seeds over.
Bake at 180C degrees for 35 minutes or until golden.