Kremmydotyropita With Tomato And Pepper

Kremmydotyropita With Tomato And Pepper


  • 3/4 cup. olive oil
  • 5 large red onions
  • 3 ripe tomatoes
  • 1/3 cup. glutinous or Carolina
  • 1 ml. P. Chilli (sporakia hot peppers)
  • 1 kg. Teaspoon. oregano
  • 250g. slice into breadcrumbs
  • 2 Fiorina peppers
  • salt
  • freshly ground pepper
  • 1 package sheet alfa politico
  • a little olive oil to the leaves

How to make?

Peel the tomatoes, remove seeds and finely chop. Cut the onions into thin slices. Peel the peppers, remove seeds and cut into thin strips. Heat the olive oil over medium heat and wilt the onions for 10, until well softened, not browned.

Add the peppers and saute for 5. Finally, add the chopped tomatoes and allow the filling to heat for 5 to 6 until you drink all the liquid. Remove from heat. Add the pepper, rice, oregano, feta cheese, salt and pepper and stir.

In a shallow baking dish that we lubricate, lay diagonally half oiled sheets. Pour the filling. We turn the edges inward. Diagonally lay and the other oiled sheets bigontas edges downwardly (as in galaktomboureko).

With a sharp knife lightly carve up leaves. Sprinkle with a little water to avoid getting the cooking and pour a little olive oil. Bake the kremmydotyropita at 180 ° C in a well-preheated oven for about 1 hour until browned.[wpurp-searchable-recipe]Kremmydotyropita With Tomato And Pepper – – – [/wpurp-searchable-recipe]


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