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INSTRUCTIONS
01/05

 

Cut the Florina peppers lengthwise, remove seeds and white membranes, and slice into thick strips. In a wide, shallow pan, heat some olive oil and sauté the onions over medium heat for 8–10 minutes until translucent, stirring frequently.

 

Add the peppers and cook for 5–6 more minutes until softened. Remove the pan from the heat and allow the mixture to cool completely. Then add the eggs, cheeses, parsley, boukovo, salt, and pepper. Gently mix until combined.

 

Preheat the oven to 220°C (430°F). Lightly grease a baking tray with olive oil and lay one sheet of puff pastry, making sure it covers the sides of the tray. Sprinkle with semolina to absorb moisture. Spread the cooled filling in an even layer.

 

Cover with the second sheet of puff pastry. Pinch the edges of the two pastry sheets together to seal. Score the top into portions or pierce with the tip of a knife. Brush with olive oil and sprinkle black sesame seeds over the surface.

 

Place on the middle rack and bake for about 1 hour or until the top is golden and the pie lifts easily from the tray. About 10 minutes after placing in the oven, reduce the temperature to 170°C (340°F) for even baking.
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