Courgette, fennel & feta filo pie

Name: Courgette, fennel & feta filo pie
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 500 g packs courgettes, thinly sliced; 4 bulb/s fennel, trimmed and thinly sliced; 2 bunch/es salad onions, thinly sliced; 5 clove/s garlic, crushed; 2 tsp salt; 160 ml olive oil; 20 g packs dill, leaves roughly chopped; 100 g pack flat leaf parsley, leaves roughly chopped; 2 unwaxed lemons, 2 tsp zest, plus wedges; 200 g feta, roughly crumbled; 50 g pine nuts, lightly toasted; 270 g pack filo pastry

Tara Wigley's filo pie is great as part of a summer spread, served with a tomato or Greek-inspired salad and natural yogurt or tzatziki.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves6
CourseMain meal
Prepare20 mins
Cook1 hr 30 mins
Total time1 hr 50 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 500g packs courgettes, thinly sliced
4 bulb/s fennel, trimmed and thinly sliced
2 bunch/es salad onions, thinly sliced
5 clove/s garlic, crushed
2 tsp salt
160ml olive oil
2 x 20g packs dill, leaves roughly chopped
100g pack flat leaf parsley, leaves roughly chopped
2 unwaxed lemons, 2 tsp zest, plus wedges
200g feta, roughly crumbled
50g pine nuts, lightly toasted
270g pack filo pastry

Preheat the oven to 220ºC, gas mark 7. Spread the courgettes, fennel, salad onions and garlic onto 2 large parchment-lined baking trays with the salt and a good grind of black pepper. Pour over 100ml oil, mix well to combine, then roast for 45 minutes, stirring once or twice and swapping the trays over halfway if needed, until well roasted and starting to caramelise and become crisp in places.
Remove from the oven, stir in the herbs and 2 tsp lemon zest, set aside to cool, then add the feta and pine nuts. Reduce the oven temperature to 180ºC, gas mark 4.
Line the base of a deep 22-23cm square (or 18x26cm rectangular) baking tin with baking parchment and lightly grease the sides with oil. One sheet at a time, lay the filo on the base of the tray, letting any excess hang over the sides. Brush with oil, rotate the tin and lay another sheet on top, letting the excess hang over the sides. Continue with 4 more sheets, brushing with oil and rotating each time, then pile the vegetable filling into the centre of the tray.
Even it out, then brush another sheet of filo with oil. Fold in half horizontally, like a book, and lay over the vegetables. Tuck in any excess around the filling. Brush with oil, then repeat with the final sheet of filo, so all the filling is covered. Draw back the overhanging filo, crumpling it up.
Brush with the remaining oil and bake for 45 minutes, until golden brown and crisp. Remove from the oven and allow to cool for about 15 minutes. Serve warm, or allow to come to room temperature, with lemon wedges for squeezing over.

Cook’s tip

If you’ve got a mandoline, use it for the courgette and fennel. If not, thinly slice them.

The filling can be made in advance – it keeps for a day or two in the fridge – and is lovely just as it is, as well, spooned on top of pasta or bruschetta or served as a side with panfried cod.

Typical values per serving when made using specific products in recipe