Filo pastry pie stuffed with courgette, feta and cheddar! Smells good, and tastes good. Like so much of Greek food it tastes good at room temperature, and even cold next day. Breakfast??
INGREDIENTS Serves 4
1kg courgettes 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, about 60g thinly sliced
2 eggs, beaten
150g feta, roughly crumbled
80g mature cheddar, coarsely grated
1 teaspoon chilli flakes
2 teaspoon lemon zest, finely grated
40ml olive oil
175g filo pastry
1 teaspoon nigella seeds
METHOD
Preheat the oven to 170C
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.
original recipe: Yotam Ottolenghi
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