Courgette, Leek and Feta Filo Pie

Ingredients

• 1 Courgette (Large)
• 1 Leek (Large)
• 0.5 White onion (Big)
• 2 tbsp Flour
• 0.33 Lemon zest (1/3 lemon, zested)
• 3 tbsp Crème fraîche
• 1 Fresh basil (Small handful)
• 1 tbsp Fresh tarragon (Around)
• 1 cup Chicken stock (Vegetable stock may be used instead)
• 4 sheets Filo pastry (Use more if your pan is wider)
• 4 tbsp Butter (2 tbsp for frying; melt the remaining butter for brushing)
• 100 g Greek feta (Strong Greek feta)
• Spinach (Amount not stated)
• Peas (Amount not stated)
• Salt (To taste)
• Black pepper (To taste)

Steps

1. 1

   Preheat the oven to 180°C (360°F).

2. 2

   Heat 2 tablespoons of the butter in a pan over medium-high heat. Add the onion, courgette and leek, and fry until softened.

3. 3

   Add the flour and mix it into the softened vegetables.

4. 4

   Pour in the stock and mix.

5. 5

   Add the spinach and peas. Mix and cook until wilted.

6. 6

   Add the crème fraîche, lemon zest, tarragon and basil. Mix and cook together for a couple of minutes.

7. 7

   Taste the filling and season with salt and pepper to your preference.

8. 8

   Transfer the filling to a baking dish, unless you have cooked it in an oven-safe baking dish already. The creator used a small 8-inch dish and notes that the quantities should be doubled for a large pie dish.

9. 9

   Scatter the feta over the filling.

10. 10

    Scrunch the filo sheets and arrange them over the top.

11. 11

    Melt the remaining butter and brush it over the filo.

12. 12

    Bake for 15–20 minutes, until the filo is golden and crispy. Serve.

Notes

The source gives no quantities for the spinach or peas. Use additional filo if your pan is wider. The creator used a small 8-inch dish and recommends doubling the ingredient quantities for a large pie dish. The transcript suggests salmon or another fish as an optional protein addition, but provides no amount or method.

Nutrition per serving

• main
• comfort food
• vegetarian
• baked
• filo
• autumn