Greek Style Courgette Pie
- 3 to 4 medium size courgettes, grated
- 200g feta cheese, crumbled
- 200g mozzarella, grated
- 1/3 cup chopped chives
- 1 tbsp dried dill (if using fresh add 1/3 cup)
- 2 eggs
- 5-6 filo sheets
- S & P
- melted butter to brush the pastry and stick them together
- Preheat oven at 180C
- Grate your courgettes, place them in a clean tea towel and add some salt. Wait about 20 minutes then squeeze as much excess liquid as possible.
- Place the courgette in a bowl, add feta cheese, mozzarella, herbs and taste for salt and pepper. Season if necessary.
- Add the eggs and mix well.
- Brush some of the melted butter on a round and shallow baking dish (I used a cast iron pan) around 28cm in diameter.
- Lay one filo sheet, brush with butter. Start overlapping each filo sheet on top of each other but at a different angle so that the corners create a star shape. Don't forget to brush with melted butter in between each sheet of pastry!
- Place the courgette mixture in the middle of the pie dish. Fold in the rim of pastry around the filling.
- Finally brush the tops with butter and bake for about 40 minutes or until the crust is golden.
- Served warm or cold with a side salad!