Courgette Pie

from East Meon Church Cookbook

Ingredients - serves 8

3lb courgettes 4 eggs
1fl oz rapeseed oil Salt and ground black pepper
4oz parmesan, grated Squeeze of orange and lemon
6oz feta cheese, crumbled 2 oz butter
4fl oz white wine 1 packet filo pastry
1 small onion, finely chopped 2oz pine nuts


  1. Top and tail the courgettes and chop finely (best chopped in a food processor with the standard chopping blade or with the course grating attachment).
  2. Sweat the courgettes in a large pan with the oil until cooked (10-15 mins).
  3. Turn into a colander or sieve and allow to drain.
  4. Return the courgettes to the pan, off the heat, and mix in the parmesan, feta, wine, onion and eggs. Stir well and season with the salt and pepper.
  5. Take a 9 inch x 13 inch pie dish. Melt the butter in a pan or in the microwave. Brush the bottom and the sides of the dish with the melted butter and line with one sheet of filo.
  6. Brush the filo with butter and repeat this until the lining is 4 sheets thick.
  7. Spread the filling over the lined dish and top with four sheets of filo brushed with butter.
  8. Trim off the excess filo, brush the top with butter and sprinkle with the pine nuts.
  9. Bake at 190°C/374°F/Gas Mark 5 for 35 to 40 mins or until the top is golden brown and the filling has set.
  10. Allow to cool slightly and serve with a salad of your choice. Really easy to make and a good use for the courgettes.


Pine Nuts