What kind of peppers should I use for this Pepper Pie?

The recipe specifies 'colorful peppers,' so a mix of red, yellow, and orange bell peppers would work well to add visual appeal and sweetness to the pie.

Can I use puff pastry instead of phyllo dough for this pie?

While phyllo dough provides a delicate, flaky crust, puff pastry could be substituted for a richer, more substantial texture, though the cooking time might need adjustment.

How do I ensure the filling for the Pepper Pie is homogenous?

After adding the mashed potato and nutritional yeast to the sauteed peppers, mix thoroughly in the pan until all ingredients are evenly combined and the mixture is uniform.

What is the purpose of nutritional yeast in this Pepper Pie recipe?

Nutritional yeast adds a savory, cheesy flavor to the mashed potato and pepper filling, enhancing the overall umami profile of the pie without dairy.

How should I store leftover Pepper Pie?

Once cooled, store any leftover Pepper Pie in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven to help maintain the crispness of the phyllo dough.

5 years ago

Pepper Pie
[Vegan]

LD By: Lenia & Dimitra

Author Bio

Welcome to our online kitchen! Hi! We are two sisters from Greece, Lenia, and Dimitra,... Read More

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A golden-brown slice of vegan Pepper Pie, showcasing its flaky phyllo crust and a vibrant filling of colorful peppers, potatoes, and fennel.

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This vegan Pepper Pie is very easy and very light! A variety of colorful peppers flavored with fennel and married with potato (it works as a binder) create an appetizing and very tasty appetizer!

Ingredients You Need for Pepper Pie [Vegan]

23 ounces colorful peppers
12.3 ounces potatoes
4.2 ounces chopped onion
5 cloves chopped garlic
.7 ounces chopped fennel
5 + 4 basil leaves
4 + 2 tablespoons olive oil
3 tablespoons nutritional yeast
salt and pepper
phyllo dough

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How to Prepare Pepper Pie [Vegan]

Boil the potatoes. Strain them and mash them with a fork and season with salt and pepper.
Cut the peppers into thin slices. Heat 2 tablespoons oil in a non-stick pan and sauté the peppers and onions.
When the peppers and onions have cooked down, add the garlic and the fennel and season with salt and pepper. Remove from the heat when the peppers are soft.
Pour the mashed potato and the nutritional yeast in the pan and mix well until the ingredients are homogenous.
Grease the pan and lay the first sheet of phyllo dough. Lightly oil and continue the process. On the fifth sheet stop, empty the filling, and spread it. Continue with the remaining 4 layers.
Bake in a preheated oven at 350°F until golden brown, about thirty minutes.