Prep. Time: 30′     Cooking Time: 1h      Serves 12 pieces


  • 3 ripe tomatoes
  • 5 large red onions
  • 2 red bell peppers
  • ¼ cup extra-virgin olive oil
  • 1/3 cup rice, sticky or Carolina
  • 1 tbsp. hot red pepper flakes
  • 1 tsp. oregano
  • Salt, freshly ground pepper
  • 1 packet 450g of phyllo pastry
  • ¾ cup olive oil for greasing
  • 1 ½ cup feta, crumbled


  1. Skin the tomatoes, deseed and chop into small pieces.
  2. Cut the onions into thin slices.
  3. Wash the peppers, deseed and cut into thin strips.
  4. Heat the olive oil over a medium heat and cook onions for about 10 minutes, until they become soft, but not brown.
  5. Add the peppers and sauté for 5 minutes, stirring.
  6. Finish with the chopped tomatoes and simmer for 5-6 minutes, until the juices are absorbed. Remove from heat.
  7. Mix in the pepper flakes, rice, oregano and feta cheese, and season to taste.
  8. Drizzle each sheet of phyllo pastry with a bit of oil.
  9. Lay half the phyllo horizontally across the greased dish so that the ends hang over the sides, we’ll use the overhang to help close the pie.
  10. Add the filling.
  11. Turn the edges of the phyllo inwards.
  12. Place the remaining sheets of phyllo pastry over the top, pushing the edges down into the sides.
  13. Score the top layers with a sharp knife before baking.
  14. Sprinkle with droplets of water to prevent the phyllo from rising when cooked, and douse with the olive oil.
  15. Bake at 180C for approximately one hour or until golden brown over and under.


Source: Argiro Barbarigou