I’ve been making this pie (originally adopted from Nigela’s Domestic Goddess book) a lot recently and I’ve tried all sort of fillings, using rice, cous cous, lentil along with different vegy selection, but this version still remains my favourite.
COURGETTE, SPINACH AND CHICK PEA FILO PIE
1 pack of ready made filo pastry
100 g melted butter
1 yellow onion
3 courgettes (diced, unpeeled)
300 g spinach
1 can of chick peas, drained
200 g feta cheese (cut in cubes)
2 medium cooked potatoes (cubed)
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1 teaspoon ground coriander
2 tablespoon olive oil
Plus: 22cm springform tin
1. Preheat the oven to 200C.
2. In a large frying pan gently fry the cumin seeds and onion in the olive oil until the onion is soft. Add the rest of the spices, courgette and cook on a fairly high heat to prevent the courgettes becoming watery. When they are soft but still holding their shape, add the spinach and quickly cook until it just starts to wilt. Tip it over in a big bowl, let it to cool slightly.
3. Add cut potatoes, can of drained chick peas and cubed feta cheese, mix everything to combine and check seasoning.
4. Brush the inside of the springform tin with some melted butter. Line the bottom and sides of the tin with 3/4 of the filo pastry, buttering each sheet as you layer. Leave a little filo overlapping the sides, and keep 3-4 layers for the top. Carefully put in your filling and then fold in the overlaps. Cover with the final coat of butter and put in the oven for about 20 minutes or until the filo is golden.
P.S: As you can see there are some carrots on a last picture and there are no carrots in my recipe. I have to confess, I just had a two carrots left from the roast night before, so I just added the into the pie too (I hate to waste:))