Greek · Dinner
Sausage and Pepper Pie
A hand-held Greek pie of crumbled pork sausage, sweet peppers, onion and tomato bound with oregano and feta, wrapped in crisp layered phyllo and baked until golden. Cut open, it releases a savoury, slightly tangy filling, served warm with a wedge of lemon on the side.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
629Calories
25.2gProtein
47.2gFat
24.8gCarbs
6.5gSugar
3.2gFiber
1167mgSodium
138mgChol
18.2gSat Fat
625mgPotassium
228mgCalcium
2.7mgIron
1.4mcgVitamin B12
39mgVitamin C
mediterranean
hidden-gems
Instructions
1
Prep
Dice the bell pepper, onion and tomato; mince the garlic; crumble the sausage out of its casing.
2
Sauté
Heat olive oil in a skillet over medium heat and cook onion and bell pepper for 4 minutes until softened and translucent.
3
Sear
Add crumbled sausage over medium-high heat, cook 6 minutes breaking it up with a spoon until no pink remains and edges turn golden.
4
Simmer
Stir in tomato and oregano; cook over medium heat for 3 minutes until tomato collapses into a thick sauce; season with salt and pepper.
5
Cool
Transfer filling to a plate and let it cool for 10 minutes uncovered.
6
Build
Lay phyllo sheets flat, brushing each with melted butter before stacking. Fold in feta, spoon filling onto one corner, fold into a triangle.
7
Bake
Place pie seam-side down on a baking tray and bake at 400°F (200°C) for 22 minutes until deeply golden and crisp.
8
Plate
Rest pie on tray for 3 minutes, then transfer to a plate with a lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork sausage
- 7 oz200g bell pepper
- 4.2 oz120g onion
- 3.6 oz100g tomato
- 2 oz56g feta cheese
- 66 sheets phyllo dough, about 1.5 oz (43g) total
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp olive oil
- 2 tbsp28g melted butter
