Cut holes in the eggplants with a fork and bake them in the over at 200 °C, for 35 min.
Cut the zucchini in thin horizontal slices.
Cut the tomatoes in wedges and remove the core. Keep only the flesh.
Mince the dill leaves.
Lay the Florina peppers on tissue paper to absorb their liquids.
Once the eggplants are baked, take them out of the oven and cut them in half to help them cool down. Once they cool down, remove the flesh.
In a bowl, mix the various types of cheese.
Cut the pastry in 4 vertical pieces and lay the 3 pieces in a cake form pan: 2 at the cake form pan edges and 1 at the bottom. Press well at the corners so that they won’t open.
Lay the peppers and zucchini, sprinkle with salt, add the tomatoes, eggplants, dill and cheese. Repeat once more, add a little olive oil and then the cheese.
Seal the pie with the last part of the pastry.
Seal the edges well and carve the surface.
Bake at 160 °C for 40 min.