Italian Style Phyllo Pie

"I really love how cheeses are mixed up and put into a delicious recipe like this one. Very nice with just a salad."
 
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Ready In:
1hr 30mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Slice capsicum into four pieces removing seeds and membrane.
  • Place skin-side up into the grill until skin is charred and blackened.
  • Place into a plastic bag and leave it to cool for about ten minutes.
  • Take out of bag and remove skin by peeling it off with your fingers, scraping away any that is left on.
  • Chop capsicum finely and set aside.
  • Mix in the ricotta, feta, parmesan, eggs, nutmeg, pepper, garlic, parsley and capers to form a stiff mixture and set that aside too.
  • Preheat your oven to about 190°C.
  • Grease a shallow baking tray.
  • Cut all phyllo sheets in half cross-ways and layer 1/4 of the phyllo and 1/3 of the cheese mixture over the phyllo and sprinkle with a third of the capsicum.
  • Press down gently.
  • Repeat layering as above and top the final layer with the remaining phyllo.
  • Brush with melted butter and olive oil mixture and sprinkle with some poppy seeds if liked.
  • Bake for about 35-45 minutes or until puffed and golden.
  • Let stand for a few minutes before serving.

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RECIPE SUBMITTED BY

I live in Australia but I am Spanish. I am a dressmaker by trade but find myself enjoying cooking more these days. I have a great collection of recipes, some from magazines and some my own which I would love to publish one day. Having had gestational diabetes two times in my pregnancies, I have now become challenged to create a book on low GI foods and recipes. I just need to get down and do it. I have slowly posted recipes and still have many more various recipes to post. I hope you like what I have so far.
 
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