Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, leek and courgette filo pie. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Leek and Courgette Filo Pie is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Leek and Courgette Filo Pie is something that I’ve loved my whole life.
Lay a sheet of filo on a chopping board and brush with olive oil, then place on top of the pie with the corners resting on the sides of the dish, then repeat the process, placing the next sheet slightly off-centre - the idea is to fan. This pie is easy to make and so delicious, it is destined to become a firm family favourite. For a hearty meal, serve it with baby carrots and new potatoes boiled in A combination of spring vegetables, lively herbs and zesty lemon makes a refreshing filling for a crisp filo crust.
To begin with this recipe, we must first prepare a few components. You can cook leek and courgette filo pie using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Leek and Courgette Filo Pie:
- Get 250 grams filo pastry (one packet)
- Prepare 130 grams unsalted butter or margarine
- Prepare 600 grams courgettes finely chopped (3 large courgettes)
- Get 2 large leeks
- Get 4 medium eggs
- Make ready 250 grams feta cheese
- Prepare 150 grams mature cheddar cheese
You'll need either a round pie dish or a non-stick, oven-friendly frying pan. Half the Leeks and wash thoroughly as there sometimes tends to be dirt in the inner leaves. Then cut the Leeks in to pieces about as wide as your Add this to the top of the pie and continue until the the meat and vegetables are covered. Filo Pastry tends to dry out very quickly so cover with a damp cloth.
Steps to make Leek and Courgette Filo Pie:
- Cook the chopped courgettes and leeks. Fry them gently in a little oil and let them sweat for 10 minutes. Alternatively cook in the oven with a little oil until soft. Add a little salt and pepper and let them cool. Squeeze out as much water as possible.
- Grease an oblong baking dish. I used a 26 cm by 22 cm dish. Reverse the baking dish and cut the filo pastry sheets to fit the size of that dish - it will make it easier to handle the pastry sheets. Melt the butter.
- Roughly divide the filo pastry into 3. Lay the first sheet on the bottom of the dish and brush throughly with the melted butter. Continue the same process with the rest of the first stack of sheets making sure very sheet is well brushed with butter. Scatter the courgette and leek mix over the top.
- Continue with the second stack of filo pastry sheets, again making sure that you brush every sheet with melted butter before adding the next one. When you have used up the second stack, spread the 4 beaten medium eggs over the dish and scatter the feta cheese. Add roughly 100 grated mature cheese.
- Use the third stack of filo pastry sheets as before, Finally brush the top with more melted butter and scatter the rest of the grated cheese. Cut the filo pastry into 16 squares before you put it in the oven. Bake in a pre heated oven at 180 degrees for about 30 minutes.
A nutrient packed, healthy, hearty meal. Since we're on the subject of nutrition, this recipe is jam packed. A chicken and leek pie with a crisp topping of filo pastry. sheets filo pastry. You may be able to find more information about this and similar content on their web site. The sweet leeks in this chicken pie add a subtle flavour and soft texture to compliment the buttery, crisp filo topping.
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