This Courgette and Goat’s Cheese Filo Pie Recipe a lovely light pie with subtle flavours. Serve as a starter or main course.
– Extra virgin olive oil
– 2 onions
– 1 clove of garlic, minced
– 3 courgettes, 700g
– Sea salt
– Coarsely ground black pepper
– 4 free range eggs
– 2 tablespoons fresh basil, finely chopped
– 280g goat’s cheese
– 5 sheets filo pastry
1. Preheat the oven to Gas 4, 180C, 350F.
2. Heat a deep pan over a medium heat. Quarter the onions and slice thinly.
3. Warm 3 tablespoons of olive oil in the pan and add the onion and saute for 3 minutes. Do not let the onion brown, just soften.
4. Coarsely grate the courgette and add to the pan with the garlic. Cook until the courgette and the onion are soft. Season with salt and pepper and set aside to cool.
5. Heat the oven. Oil a 27cm (11in) flan dish. A glass or ceramic dish works best. Whisk the eggs and add to the vegetables along with the fresh basil. If the goat’s cheese has rind, remove it and crumble the cheese into the vegetable and egg mix. Season.
6. Lay the sheets of filo pastry onto a flat surface. Lay one sheet into the flan dish allowing the edges spill over the edge of the dish. Lightly oil. Lay a 2nd sheet in the opposite direction in the flan dish again allowing the edges to spill over the edge of the dish. Oil lightly. Repeat with another 2 sheets of pastry.
7. Pour the filling into the filo lined flan dish. Smooth it out evenly. Cut the last sheet of filo in half and place onto the top of the filling and oil lightly. Fold over the sides of the pastry on to the top of the pie, until a nice round shape forms. The pastry will be uneven on the top but will look good when it is baked. Lightly oil the pie. Place in the centre of the preheated oven for 30 minutes until the pie is golden brown and the centre is set.
– The best filo to use can be found in Asian Stores. They usually stock authentic Greek Filo.
Blazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.
They are from a family who are passionate about wholefoods. Their parents opened ‘The Golden Dawn’ a macrobiotic wholefoods centre in Dublin in the 1970’s. Following on from that in 1982 Blazing Salads Restaurant was opened . As revolutionary as it was at the time, this kind of cooking has become part and parcel of what it is to eat well today. With over 3 decades of preparing and cooking great food, winning awards for their innovation, publishing 2 very successful cookbooks Lorraine and Pamela are known to be the frontrunners in vegan/wholefoods in Ireland .
Their brother Joe has gone on to open the award winning Riot Rye Bakehouse and Bread School in Cloughjordan Co Tipperary. www.riotrye.ie He is also a founding member of Real Bread Ireland.
Blazing Salads 42 Drury Street, Dublin 2, Ireland. www.blazingsalads.com