Florina Pepper and Meat Pita with Perek Sheets

Steeped in history, Perek sheets stand as a testament to the culinary ingenuity of the Pontic Greek community. Perek is traditionally baked on a metal sheet placed over a fire, made from a simple dough of only flour and water. The dehydration during the baking process allows them to be preserved for up to a year outside the refrigerator without any preservatives.




Ingredients & Preparation instructions


  • 500gr Ground beef
  • 500gr Ground pork
  • 250gr Roasted Florina peppers
  • 3 pieces Onions
  • 3 grated Ripe tomatoes
  • 100ml Greek Virgin Olive Oil
  • 2 pieces Eggs
  • 250g Graviera cheese
  • 250gr Feta cheese
  • 1 bunch of parsley
  • Salt, pepper


  1. In a pot, begin by sautéing the finely chopped onions in olive oil. Once they are softened, add the ground meat and cook until browned.
  2. Stir in the grated tomato, bay leaves, salt, and pepper. Continue cooking until most of the liquid has evaporated.
  3. Add the Florina peppers to the meat mixture, mix well, and then remove from heat to let the filling cool
  4. Once the filling has cooled, mix in grated cheese, chopped parsley, and eggs. Your filling is now ready.
  5. For this pie, you will be using Perek sheets, which are pre-cooked sheets of dough. Before using them, soften the Perek sheets with water.
  6. On medium heat in a large skillet (sized for 8 servings), place the softened Perek sheets to cover the entire surface of the skillet.
  7. Spread the filling evenly over the sheets, ensuring it covers the entire surface. Then, cover the filling with more moistened Perek sheets for easy handling
  8. Cook the bottom of the pie in the skillet. Once it's done, use a lid to cover the pie, then carefully flip it over to cook the other side.
  9. After both sides are cooked, transfer the pie from the skillet onto a plate. Cut it into 8 triangular pieces for serving