Ingredients

1 packet of two crust pastry sheets

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For the filling

3 tbsp olive oil

1 large onion cut into slices

2 large leeks, sliced (white part only)

1 green pepper, sliced without seeds

1 red sweet pepper (Florinis)  cut into slices without seeds

1 hot pepper, chopped or some chilli flakes

1 pc. garlic (chopped)

1/2 bunch of  parsley, chopped

3 pieces of Loukaniko Pitsilias PGI cut into small pieces without the intestines

100 gr. diced Lountza Pitsilias PGI

½ teaspoon coriander powder

Salt

Pepper (freshly ground)

1 cup dry white wine

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Instructions

Heat the olive oil in a large pan and fry the onion and leek.

Add the peppers, garlic and hot pepper and continue sauteing for 5 minutes.

Add parsley, salt, freshly ground pepper.

Finally, mix the Loukaniko Pitsilias PGI and the Lountza Pitsilias PGI.

Deglaze with the wine and let it evaporate for a few minutes before removing from the heat.

Lay the first sheet in a greased 23 cm round pan or in a tart pan of the same size.

Before covering the surface, brush the edges of the first sheet with a little beaten egg.

Put the filling and stick the second sheet on top and pinch the dough with your fingers to stick the top with the bottom sheet.

Make 2 slits in the center of the pie with a knife to let the steam escape. Brush the surface with the remaining egg solution and bake in a preheated oven at 180°C for approximately 50 minutes.