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Taking time to live well
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Photography: Peter Cassidy

Photography: Kirstie Young

Recipe | Pepper, aubergine & feta pithivier

Lottie Storey March 8, 2025

This is a Mediterranean take on pie – a delicate puff pastry pithivier filled with peppers, aubergines and feta. It doesn’t need a hefty potato mash, but sweet potato and olive oil mash suits it very well indeed.

Makes 2
6 tbsp extra virgin olive oil
2 red onions, peeled and sliced
4 sweet peppers, sliced
1 aubergine, diced
50g feta cheese, crumbled
1 sheet all-butter puff pastry
1 egg, lightly beaten

1 Gently heat half the olive oil in a pan and add the onions and peppers. Season and cook gently for at least 30 mins, stirring as you go, until the peppers are collapsed and slippery.
2 In the meantime, heat the rest of the oil gently in another pan, tip in the aubergine, and season; then cook until it is soft and has lost all ‘bounce’. Remove both pans from the heat until you are ready to fill your pithiviers.
3 Preheat oven to 200C/Fan 180C/ Gas 6. Flour your work surface and roll out the pastry until it is around half the thickness of a £1 coin. Cut out two circles, around 15cm across, and two more, around 17cm across.
4 Lay baking parchment onto a baking tray and then place the smaller circles on it. Divide the pepper and onion mixture between them, placing it centrally, and then do the same with the aubergine. Sprinkle feta on top.
5 Paint egg around the exposed edge of the pastry, then drape the larger circle of pastry over the mound and trim any excess. Paint egg all over the mound, then use a sharp knife to make a pattern on top. A small hole at the top will help steam to escape.
6 Bake for 35–45 mins, or until the pastry is crisp and browned. Serve hot or at room temperature.

This recipe was first published in issue 69 of The Simple Things. National Pie Week runs from 3-9 March. To mark it, we have collated some of favourite Simple Things pies from across the years in our March issue. Pick up a copy to find the other recipes, which include Chicken & Mushroom Pie, Spanakopita, Fish Pie with Crunchy Salmon & Leek Topping, Picnic Pie and Pork & Egg Lattice Pie.

 

More from the March issue…

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Recipe | Greek Panzanella
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How to | Make Cyanotype Art
Aug 23, 2025
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More pies…

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Jun 28, 2025
Recipe | Veggie Picnic Pie
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Jun 28, 2025
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Mar 8, 2025
Recipe | Pepper, aubergine & feta pithivier
Mar 8, 2025
Mar 8, 2025
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Apr 8, 2023
Recipe | Easter Pie (Torta Pasqualina)
Apr 8, 2023
Apr 8, 2023
InEating Tagsmarch, pie, pastry, vegetarian, issue 153
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Order  our new Celebrations Anthology   Buy a copy of  Flourish 3 , our wellbeing bookazine   Listen to  our podcast  – Small Ways to Live Well
Aug 29, 2025
Aug 29, 2025

Buy, download or subscribe

See the sample of our latest issue here

Order our new Celebrations Anthology

Buy a copy of Flourish 3, our wellbeing bookazine 

Listen to our podcast – Small Ways to Live Well

Aug 29, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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