For the filling
- 2 large onions
- 2 red peppers
- 2 yellow peppers
- 2 carrots
- 4 large mushrooms
- 200 gr. Cherry tomatoes
- 2 cloves of garlic
- 1 tbsp oregano
- salt
- freshly ground pepper
For the sheet
- 500 grams of wholemeal flour
- 1 pinch of salt
- 1 tbsp vinegar
- 65 ml olive oil
- 125 ml warm water
- Olive oil for the pan and leaves
- Flour for opening the sheets
INSTRUCTIONS
Coarsely chop the onions, peppers, carrots, mushrooms, garlic and cherry tomatoes. Put them all in a deep pan with olive oil, salt, pepper and oregano and fry them just enough to soften, because they will also be baked in the oven, and set them aside.
Put the wholemeal flour in a bowl, add the olive oil, salt and vinegar and knead the mixture until it forms a dough that crumbles easily. Then add the water and continue kneading to make the dough smooth and pliable. Shape it and form 6 small balls.
Let them stand for 45 minutes while you prepare the filling. Sprinkle the workbench with a little flour and with the help of a rolling pin roll out 6 thin sheets. Lightly grease a shallow round pan with a diameter of about 36 cm and lay three sheets of paper underneath, draining them as you grease them, one at a time.
Then spread half of the filling on top of them and cover it with another sheet. Put the other half and cover it with another strained leaf. Lay the last sheet stretched out. Bake the pie in an oven preheated to 190°C for 50 minutes.
