It was the first day of school around here yesterday and it seems more important than ever to prepare delicious and healthy food for everyone and happily continue with my quest to cook as many vegetable dishes as possible. Therefore I am featuring the "Courgette and Filo Rice Pie" as my seventh post in my River Cottage Veg Everyday series today.
Hugh Fearnley-Whittingstall comments this crispy Greek-style pie with the following words” this is based on an intriguing, delicious Greek dish that I came across in a battered old copy of a Mediterranean vegetable Cookbook by Rena Salaman. The rice steals the water from the grated courgettes and plumps up as the two cook together inside the pie”.
Finally a chance to use my trusted Le Creuset baking dish again – I have a few of these and never use them often enough it seems – this kind of dish or any other baking dish with the capacity to hold about 1.5 liters is the perfect size for this recipe.
As pretty as this pie is, it is also easy to put together and we were very pleased with the way it turned out – together with a salad, this makes the perfect weeknight dinner for the whole family.
For the filling of the pie you will need grated courgettes, long-grain rice, red onion, grated hard goat´s cheese, two eggs, fruity olive oil, some freshly chopped dill and flat-leaf parsley plus some freshly ground black pepper and sea salt. The pastry consists of ready-made filo pastry (I used ten sheets) and melted unsalted butter.
In order to make this Courgette and Filo Rice Pie you have to line your baking dish with a few sheets of filo pastry, taking care to brush each layer with a bit of melted butter. Then you place the filling into the pastry-lined dish, crumple the remaining sheets of filo pastry on top of the pie, brush with a bit more melted butter and bake for a good 45 minutes. We waited about ten minutes before cutting into the pie and devoured all of it.
This is once again a recipe with easy to find ingredients and not difficult to put together at all. We thought that this very delicious Courgette and Filo Rice Pie also looks pretty enough for company, especially when served in a nice baking dish. Once the baked pie has had a chance to rest for a while, you can easily cut into it and serve nice slices to everyone around the table - perfect as is or with a salad on the side!
If you own the English edition of this vegetable cookbook, you will find the recipe for the "Courgette and Filo Rice Pie" on page 51 in the chapter on "Comfort Food & Feasts".