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Prepare time: 2 hrs
Bake time: 60 min
Yield: 10 servings

A delicious festive pie full of colors and flavors!!!


For the dough

  • 800 g all-purpose flour
  • 100 g olive oil
  • 400 g water
  • 1 tbsp salt
  • ¼ tsp baking powder
  • 3 – 4 tbsp sesame seeds

For the filling

  • 1 kg beef
  • 2 zucchinis
  • 3 carrots
  • 1 eggplant
  • 2 large onions
  • 3 red peppers
  • 200 g tomato sauce
  • 350 g semi-hard cheese cubes
  • salt
  • pepper


NOTE: The beef has been marinated for 12 hrs in the fridge. Marinade ingredients: 200g olive oil, 70g white wine, 2 garlic cloves, oregano & thyme fresh leaves.

NOTE: Cut all vegetables into bite-sized chunks.

Put the beef with the marinade ingredients in a wide pot. Cover and cook over low heat for 60 to 75 min.

In a large wide pan, heat 150g olive oil over high heat. Add the onions, the carrots, the zucchinis, the eggplant & the peppers. Mix well. Season with salt and pepper.

Once they’ve started to soften, mix in the tomato sauce. Add 50g water, stir well and cook for about 10 min until all liquid has evaporated. Allow the mixture to cool completely.

In a large bowl, mix together flour, salt, baking powder and sesame. Add the olive oil and gradually the water. Mix until cohesive dough starts to form.

Take it out of the bowl and knead for 10 min until the dough is smooth and soft. Cover the dough with food membrane and let it rest for 30 min.

Once the beef has softened, let it cool completely and cut it into bite-sized chunks.

Take the dough out of the bowl and divide it into 2 parts (⅔  and ⅓ ). On a floured surface, roll the larger piece out into a rectangle 30 x 40 cm / 11.8 x 15.7 inches.

Brush a rectangular baking pan with olive oil. (25 x 35cm / 9.8” x 13.7”) Transfer the rolled out dough to the oiled pan and make sure it also covers the sides.

Mix together beef and vegetables.

Drizzle olive oil and sprinkle a bit of semolina over the rolled out dough. Pour the filling in the pan and spread it evenly. Add the cheese cubes.

Roll the rest of the dough into a rectangle 25 x 35cm / 9.8” x 13.7”.

Create vents using your favorite cookie cutter. Carefully transfer the rolled out dough and cover the filling.

Arrange it nicely and oil the edges. Pinch the edges to seal the pie.

Use the cut-out pieces of dough for decoration. Brush with olive oil.

Bake in a preheated oven, at 180⁰C / 350⁰F, for 60 minutes.

Recipe Video


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