A spanakopita-like filo pie with courgette instead of the usual spinach, and shaved raw courgettes that add bite to a seasonal salad
I associate courgettes with summer holidays in Greece, where the pale-skinned, pear-shaped variety are sold by the roadside and had participated in every taverna. Luckily, there are as many ways to cook courgettes as there are courgettes in Greece, and each has a different impact: maximise courgettes’ freshness by serving them raws, marinaded, pickled or grilled; or roast or slow-cook for a creamier result. This spanakopita-like filo pie, in which I swap the usual spinach for courgette, is a nod to happy summertimes in the Mediterranean sun.
Courgette and herb filo tart( pictured above)
I’ve added cheddar to what is otherwise a straightforward Greek pie, because I find it ties everything together nicely, but feel free to use another cheese, if you prefer.
Prep 12 min
Cook 1 hr 50 min
1kg courgettes ( about 6 ), trimmed and grated
Salt and black pepper
20 g dill , approximately chopped
20 g tarragon leaves , approximately chopped
20 g parsley leaves , roughly chopped
4-6 spring onions , thinly sliced( 60 g)
2 eggs , beaten
150 g feta , approximately crumbled
80 g mature cheddar , coarsely grated
1/2 tsp chilli flakes
2 tsp lemon zest , finely grated
40 ml olive oil
175 g filo tart ( ie, 7 39 cm x 30 cm sheets)
1/2 tsp nigella seeds
Heat the oven to 170 C/ 335 F/ gas 3. Mix the grated courgettes and two teaspoons of salt in a large bowl, then tip-off into a sieve and leave to drain for 30 minutes.
Wrap the courgettes in batches in a clean tea towel and wring tightly, to extract as much liquid as possible – you are able to end up with about 520 g courgette flesh. Transfer to a large bowl and add the herbs, onions, eggs, both cheeses, chilli, lemon zest, half a teaspoon of salt and a generous grind of black pepper.
Line the base of a 23 cm spring-form cake tin with greaseproof newspaper and softly grease the sides with oil. Lay a sheet of filo over the base, allowing the excess to hang over the sides of the tin, and brush with petroleum. Top with another piece of filo, rotating it somewhat so the excess hangs at a different slant, brush with oil, then repeat three more periods, “until youve” used up five sheets in all. Set the courgette filling in the centre of the pie and even it out with a spoonful. Brush another piece of filo with petroleum, fold it in half horizontally and lay it over the fill, tucking in any excess around the filling. Brush with petroleum, then recur with the last sheet of filo, angling it to cover any exposed filling. Fold over the overhanging filo, crinkling it up to leave a crumpled top, brush with more oil and sprinkle with the nigella seeds.
Transfer the tin to an oven tray and bake for 50 minutes. Take out of the oven, remove the outer ring of the tin, and cook for 15 minutes more, until golden and cooked through. Leave to cool for about 20 minutes before serving.
Herby courgettes and peas with semolina porridge
Read more: www.theguardian.com