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Courgette Pie
Ingredients
450g/1lb courgettes, grated
6 large eggs
1 packet of filo pastry
140g/5oz carnaroli rice
200ml/7fl oz extra virgin olive oil plus more for
9tbsp grated parmesan
zest of 1 lemon + juice of ½
1 bunch of basil
salt + pepper
1 packet filo pastry (approx 225g)
Method
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Beat eggs, add courgettes, rice, oil, 2tsp salt, (I don’t use that much) plenty of black pepper and parmesan
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Add grated lemon zest & juice
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Add basil – torn
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Mix together & set aside in the fridge for 3-4 hours, or longer; mixing occasionally. This allows the rice to soften
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Heat oven to 180C/350F/Gas 4
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Oil 25cm/10 “ spring-form tin. ( I use 9-10 small individual tins)
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Pour some more oil into a bowl to use for brushing the pastry
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Unfold pastry sheets, keeping them under a damp tea-towel
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Lay 1 layer of pastry at a time over the tin/s, working into the base, overlapping & drooping over the side. 4-5 leaves needed
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Brush each layer with spare oil as you go
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Tip filling into the tin, flatten top, overlap the overhanging pieces of filo & brush with oil, adding extra filo if you need
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If making the small ones beware it does swell in the cooking a little
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Bake 45-50 mins on a preheated tray
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Let pie cool 10 mins before unclipping and/or turning out upside down onto a baking tray, put back into the oven for 5-10
mins to crisp up
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Cool until just warm for serving.
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