Greek Beef and Feta Pie with Potato and Roasted Pepper
- Makes8-10 servings
- Cook Time1¾ hours
- Active time plus cooling1¼ hours active, plus cooling
In Thessaloniki, we learned about different savory pies using phyllo. At Bougatsa Bandis, a bakery specializing in bougatsa, a slab-style pie, owner Philippos Bandis encourages creativity when it comes to fillings. The beef, potato, feta and roasted pepper filling for this pie is loosely based on the beef and onion mixture he uses in his shop. Phyllo in the U.S. typically is sold in 1-pound boxes containing either 13-by-18-inch or 9-by-14-inch sheets. If using the latter, you will need to overlap two sheets to fit into the standard 13-by-18-inch rimmed baking sheet on which the pie is assembled; the recipe includes instructions. Serve warm or at room temperature. It is hearty enough to be a main, but also is an excellent starter. Wrapped well, leftovers will keep in the refrigerator for up to three days; rewarm in a 350°F for about 15 minutes.
Don’t forget to fully thaw the phyllo before use and bring it to room temperature. If you unroll if it is partially frozen, or even extremely cold, the delicate sheets will crack. Keep the phyllo covered as you assemble the layers to prevent drying, but don’t worry if some of the sheets end up torn or creased. However, do save the nicest sheets for the uppermost layers.
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