A spanakopita-like filo pie with courgette instead of the usual spinach, and shaved raw courgettes that add bite to a seasonal salad
I associate courgettes with summer holidays in Greece, where the pale-skinned, pear-shaped variety are sold by the roadside and served in every taverna. Luckily, there are as many ways to cook courgettes as there are courgettes in Greece, and each has a different effect: maximise courgettes’ freshness by serving them raw, marinated, pickled or grilled; or roast or slow-cook for a creamier result. This spanakopita-like filo pie, in which I swap the usual spinach for courgette, is a nod to happy summers in the Mediterranean sun.
Courgette and herb filo pie (pictured above)
I’ve added cheddar to what is otherwise a straightforward Greek pie, because I find it ties everything together nicely, but feel free to use another cheese, if you prefer.
Prep 12 min
Cook 1 hr 50 min
Serves 4
1kg courgettes (about 6), trimmed and grated
Salt and black pepper
20g dill, roughly chopped
20g tarragon leaves, roughly chopped
20g parsley leaves, roughly chopped
4-6 spring onions,thinly sliced(60g)
2 eggs, beaten
150g feta, roughly crumbled
80g mature cheddar,coarsely grated
½ tsp chilli flakes
2 tsp lemon zest, finely grated
40ml olive oil
175g filo pastry (ie, 7 39cm x 30cm sheets)
½ tsp nigella seeds
Heat the oven to 170C/335F/gas 3. Mix the grated courgettes and two teaspoons of salt in a large bowl, then tip into a sieve and leave to drain for 30 minutes.
Wrap the courgettes in batches in a clean tea towel and wring tightly, to extract as much liquid as possible – you should end up with about 520g courgette flesh. Transfer to a large bowl and add the herbs, onions, eggs, both cheeses, chilli, lemon zest, half a teaspoon of salt and a generous grind of black pepper.
Line the base of a 23cm spring-form cake tin with greaseproof paper and lightly grease the sides with oil. Lay a sheet of filo over the base, allowing the excess to hang over the sides of the tin, and brush with oil. Top with another piece of filo, rotating it slightly so the excess hangs at a different angle, brush with oil, then repeat three more times, until you have used up five sheets in all. Put the courgette filling in the centre of the pie and even it out with a spoon. Brush another piece of filo with oil, fold it in half horizontally and lay it over the filling, tucking in any excess around the filling. Brush with oil, then repeat with the last sheet of filo, angling it to cover any exposed filling. Fold over the overhanging filo, crinkling it up to leave a crumpled top, brush with more oil and sprinkle with the nigella seeds.
Transfer the tin to an oven tray and bake for 50 minutes. Take out of the oven, remove the outer ring of the tin, and bake for 15 minutes more, until golden and cooked through. Leave to cool for about 20 minutes before serving.
Herby courgettes and peas with semolina porridge
Read more: www.theguardian.com