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Courgette (Zuccini
to Australians) Fetta filo pie.
There is always a feast or a famine with courgettes, because they are
seasonal. This has to be one of the best things to do with courgettes
when you have a glut of them. This recipe takes
the
delicate flavour, and value-adds flavour, texture and something else to
make it
memorable.
Ingredients
1.5kg courgettes, coarsely grated.
50ml olive oil
100 g grated parmesan
175 g crumbled fetta cheese
120ml white wine
1 small onion finely chopped
4 eggs
Salt and pepper
50 g butter
Filo pastry, defrosted but chilled (fridge)
50 g pine nuts
Method
Sweat the courgettes in the oil until they are cooked.
Drain off the excess liquid in a colander
Mix in the cheeses, wine, onion, and eggs. Stir in and
season.
Melt the butter, and use it to brush the bottom and sides of
a 23 x 33 cm dish.
Layer 4 sheets of filo pastry in the bottom of the dish,
brushing each layer with butter.
Spread the filling on the filo pastry, and then put 5 sheets
of filo on top, each also brushed with butter.
Scatter the pine nuts on top.
Cook for 35 minutes in a 190deg C oven.
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