A delicious vegetarian pie full of antioxidants and sweet flavors.
2 red bell peppers, halved and sliced
2 yellow bell peppers, halved and sliced
1 onion, halved and thinly sliced
Salt
Pepper
1 Tbsp extra virgin olive oil
½ cup of fresh or canned mushrooms, sliced
1 fresh tomato, thinly sliced
½ cup feta cheese, crumbled
1 cup fresh spinach, chopped
2 pastry pie shells
Olive oil to brush pie plate
1 egg yolk
1 Tbsp of milk
Preheat your oven to 400
In a pan, using medium heat, heat the olive oil and add the onion. Cook until softened. Add the pepper slices and season with salt and pepper. Stir well, put the lid on, turn the heat down and cook for 5-10 min until softened. Add the mushrooms and cook for another 5 min. Turn off the heat and add the tomato slices, feta cheese and spinach. Stir well.
Brush a deep-dish pie plate with olive oil and place pie crust inside. Add your pepper mixture, trying to keep any extra juices behind, as these will make your pastry soggy. Cover with the second pie crust. Pinch the ends with the bottom pastry all the way around to seal your pie.
With a sharp knife, cut some small holes on the top pastry to allow the steam from the pie filling to escape. With a fork, lightly beat the egg yolk with the milk and brush all of your pastry with it.
Place in your pre-heated oven and cook for around 20-25 minutes until your pastry looks lovely and golden.
Tags: candy onion, colored peppers, egg yolk, Feta Cheese, milk, mushrooms, olive oil, pastry pie shell, spinach, Tomatoes
