Greek Courgette & Feta Pie

This is a recipe by Sarah Raven and one of my staple recipes once courgette season gets in full swing! A great way to use up A LOT of courgettes and it's like by all of the family which is always a bonus. It's lovely with a salad and just as good cold the next day.

:: 1kg (yes a whole kilo!) courgettes :: salt :: 1 large onion finely chopped :: 4 spring onions :: 150ml olive oil :: 1 pack filo pastry :: 300g feta cheese :: 3 eggs :: 120ml double cream :: small bunch of dill :: small bunch of parsley :: mint leaves stripped from 2-3 stems :: milk for glazing :: sesame seeds for scattering ::

  • Grate the courgettes and salt them allowing them to drain for 30 minutes
  • Squeeze out the excess juice
  • Fry both types of onions in a little of the olive oil until soft and then add the courgettes
  • Fry them together gently for 15 minutes until all the excess liquid evaporates
  • Pre heat the oven to 200 deg C
  • Separate out 6 sheets of filo pastry and brush them with oil on both sides
  • Place 3 sheets in the base of a 30x40cm oven tray, one oiled sheet on top of the next
  • Pour in the courgette mixture and crumble feta over it.
  • Beat the eggs and cream together and drizzle them on top
  • Add the herbs, pepper and salt and fork the cheese and egg mixture lightly into the courgettes
  • Fold in the filo sheets enclosing the courgette mix and brush with oil.
  • Place another oiled filo sheet and repeat with 2 more sheets
  • Tuck around the edges and snip off any excess
  • Glaze the pie with a little milk and scatter sesame seeds over the top
  • Prick the pastry all over with a fork
  • Place the pie into the oven and cook for about an hour
  • The pie should move freely from the sides of the pan. Remove from the pan when the pie is set and the pastry is golden
  • Put a tea towel over the top and leave it to cool for half an hour before you eat

Enjoy! xx

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