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Courgette and cheese pie E-mail

Ingredients for 8 serves:

  • 1 packet of ready-made filo pastry
  • 100-150 g margarine

For the filling:

  • 4 courgettes
  • 4 eggs
  • 100 ml milk
  • 300 g cheese (white brined cheese)
  • 2 slices of stale bread, turned into breadcrumbs
  • 5-6 sprigs of parsley
  • 4-5 sprigs of dill
  • 2-3 tbsp oil
  • salt to taste


  1. Wash and grate the courgettes on a grater. Then transfer them to a colander. Rinse briefly under running water and leave to drain for 30 minutes. Squeeze out excess water with your hands or with a spoon.
  2. Whisk together the eggs and the milk with a whisk. Add the crumbled cheese and the breadcrumbs roasted in a non-greased pan. Stir in the finely chopped parsley and dill.
  3. Fry the courgettes in oil for 1-2 minutes. Leave to cool and mix with the egg filling.
  4. Melt the margarine and grease the bottom of a baking tray. Make sure the unfolded filo pastry sheets are larger that the baking dish. Line the bottom and the sides of the baking dish with three pastry sheets. Brush them with the melted margarine. Place another three pastry sheets on top. Repeat the process until half of the sheets have been laid. Spoon the filling on top and lay the remaining pastry sheets brushed with margarine on top.
  5. With a sharp knife, make several slits into the top of the pie. Rub blobs of margarine into the slits. Preheat the oven to 180C and bake until golden brown. Remove from the oven when ready. Sprinkle over cold water and cover with a towel to soften the crust. Serve in 10 minutes.