Light and Crispy Cheese and Courgette Filo Pastry Pie

Mash 700 grams of Greek style salad cheese in a bowl.

Add 2 tablespoons of sour cream to the cheese and mix well.

Grate 700 grams of peeled courgettes and squeeze out excess liquid.

Add 2 large eggs to the mixture and mix thoroughly.

Add Italian seasoning to taste (optional).

Melt 350 grams of butter and mix it with some yogurt and oil to create a spread.

Sift in 120 grams of plain flour and 12 grams of baking powder into the mixture and mix until smooth.

Oil a 30 by 40 cm baking tray.

Cover a piece of filo pastry with the spread, then layer another piece on top and spread again.

Distribute about 2 tablespoons of filling along the long edge of the pastry.

Fold in the sides of the pastry slightly and roll it tightly to fit the tray.

Use any leftover filo to make cheese triangles or apple strudel.

Spread more of the mixture on top of the pie and between the layers before baking.

Bake the pie at 185 degrees Celsius for 35 minutes, covering it with foil after 20 minutes to prevent over-browning.

Equipment Needed

Spice Level:

Allergens