2 red onions, halved and thinly sliced
1 red pepper, halved and deseeded
2 sheets of frozen puff pastry, thawed
150 g Feta cheese, crumbled
80 g pitted kalamata olives (black olives)
A large handful of fresh basil leaves, roughly chopped
1 Heat the oil in a large frying pan over a high heat. Add the onion and reduce the heat to medium-low. Cook, stirring occasionally, for 15 minutes or until golden and caramelised. Set aside to cool.
2 Meanwhile, preheat the grill to medium-high. Place the red pepper, skin-side-up, on a baking tray. Cook under the grill for 10 minutes or until the skin is charred. Transfer to a bowl and cover with clingfilm. Leave to cool for 15 minutes. Take the pepper out of the bowl, peel and discard the skin. Cut the flesh into strips.
3 Preheat the oven to 200°C/gas mark 6. Line a baking tray with parchment paper. Place one pastry sheet on the lined tray and spread with the onion, leaving a 2cm border.
4 Top with the pepper, Feta cheese, olives and basil.
5 Roll out the remaining pastry sheet on a lightly-floured surface until large enough to cover the pie. Place on top. Use a fork to press the edges to seal.
6 Place the pie in the oven on the bottom shelf and bake for 20 minutes. Transfer the tray to the middle shelf and bake the pie for a further 20 minutes, or until golden.