Courgettes are plentiful this month, either in gardens and allotments or in the shops. Filo pastry makes this quick and easy pie . This recipe uses the courgettes to good advantage with tasty feta cheese and herbs.
- 500g (1 lb) courgettes
- 4 medium spring onions
- 175g (6oz) feta cheese
- 2 medium eggs
- ½ lemon – juice
- 1 clove garlic
- 2 tablespoons each of parsley, basil and fresh thyme
- 40g (1 ½ oz) butter
- 3 tablespoons olive oil
- 1 packet filo pastry - approx 270g
Heat the oven to Gas 4 / 180C. Grease the tin or dish
Wash and grate the courgettes without peeling. Chop the spring onions. Crumble the feta cheese and mix with the courgettes, onions , beaten eggs lemon juice, crushed garlic, herbs and a little salt and pepper.
Melt the butter and stir in the oil.
Unroll the pastry and carefully peel off the sheets to line the base and sides of the tin with 5 layers, brushing each with the butter and oil,overlapping the top a little. Fill with the courgette mixture.
Fold over the overlapping pastry and cover with the remaining sheets, leaving it crumpled.
Brush well with the butter and place on a baking tray
Bake for approximately 40 minutes until golden brown.
This is good eaten warm , but is also suitable for a picnic.