Wednesday, 30 July 2014

It's time for... Courgette Pie!

The joy, as here we reach the height of the Courgette season.  We have had a month or so of perpetual grilled and barbecued Courgettes, raw ribboned Courgette salads... Now it's time for Courgette Pie.  I discovered the recipe last year, it is pure Grecian indulgence - Creamy, Feta-ey Courgette between layers of Filo Pastry.  Yes, I have been longing for the glut that I might have an excuse to make it once again.

This recipe is more or less that of Greek Courgette Pie in Sarah Raven's excellent Garden Cookbook.   Simply the only cookbook I refer to once the garden is growing.  There are, I know, plenty of seasonal vegetable cookbooks, but this one, which offers multifarious homely and worldly recipes based entirely on what is growing in the garden is quite my favourite.  (More on cookbooks anon).

Grate and salt 1kg Courgettes.  Allow to drain for half and hour and squeeze out excess juice.  Fry 1 Onion and a handful of Spring Onions.  Add Courgettes and fry for 15 minutes and until liquid evaporates.

Layer 3 Filo sheets brushed with Olive Oil on both sides in the base of baking tray.  Top with Courgettes and 300g crumbled Feta.  Beat 3 Eggs with 120ml Double Cream, add any Herbs you have growing (Parsley/Dill/Basil/Thyme/Mint), the tiniest touch of Salt and Pepper.  Pour this over Courgette mix and fork in.  Fold the edges of Filo over the filling then top with 3 more sheets of Filo, brushing Olive Oil between each one.  Glaze with Milk and scatter with Sesame or Sunflower Seeds.  Prick with a fork.

Bake at 200C for an hour or so until golden, and set.

Allow to cool for half an hour before indulging.

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