Vegetable Pie Recipe

Ingredients : Serves 4

900 g/2 lb courgettes (zucchini), chopped
250 ml/8 fl oz/1 cup oil
225 g/8 oz/2 cups Feta cheese, crumbled
3 eggs, beaten
25 g/1 oz/0.5 cup fresh breadcrumbs

15 ml/1 tbsp chopped dill (dill weed)

Salt and freshly ground black pepper

400 g/14 oz filo pastry (paste)

Method :

Place the courgettes in a pan with half the oil, cover and simmer gently until very soft, then leave to cool. Add the cheese, eggs, breadcrumbs and dill and season to taste. Cover the pastry sheets you are not working with with a damp cloth to prevent them drying out. Brush the pastry sheets with oil and layer two-thirds of the pastry over a greased baking (cookie) sheet. Cover with the filling, then top with the remaining oiled pastry sheets and seal the edges together well. Brush the top with oil, then bake in a preheated oven at 180°C/350°F/gas mark 4 for 35 minutes until golden brown.