Courgette Pie

Ingredients

• 1kg courgettes, coarsely grated
• 2 tsp salt (for draining courgettes)
• 250g feta cheese, crumbled
• 150g ricotta cheese or anthotyro
• 4 spring onions, finely chopped
• 3 eggs, beaten
• Large bunch fresh mint, finely chopped
• Large bunch fresh dill, finely chopped
• 100ml olive oil
• Black pepper to taste
• 270g filo pastry (about 12 sheets)
• 100ml olive oil for brushing
• Sesame seeds for topping (optional)

Method

1. Place the grated courgettes in a colander, sprinkle with 2 teaspoons of salt, and mix well. Let them sit for 20 minutes to release their water.

2. After 20 minutes, squeeze the courgettes firmly with your hands or wrap them in a clean tea towel and squeeze hard to remove as much liquid as possible. This is crucial - watery filling will make the pastry soggy.

3. Preheat your oven to 180°C (160°C fan). Grease a 30cm x 20cm baking dish with olive oil.

4. In a large bowl, combine the squeezed courgettes, crumbled feta, ricotta, spring onions, eggs, mint, dill, olive oil, and black pepper. Mix well. Taste before adding salt as feta is already salty.

5. Layer 6 sheets of filo pastry in the prepared dish, brushing each sheet generously with olive oil before adding the next. Let the edges overhang slightly.

6. Spread the courgette filling evenly over the filo base.

7. Top with the remaining 6 filo sheets, again brushing each with olive oil. Fold any overhanging edges over the top or tuck them in neatly.

8. Using a sharp knife, score the top layers into squares or diamond shapes (don't cut all the way through to the filling).

9. Brush the top generously with olive oil and sprinkle with sesame seeds if using. Lightly sprinkle the top with a few drops of water to help create extra crispy pastry.

10. Bake for 45-50 minutes until deep golden brown and crispy on top. Allow to cool for 10 minutes before cutting and serving. Delicious warm or at room temperature, perfect for picnics or as part of a buffet.