Hixon Allotments Association

Courgette Pie

450g/1lb courgettes, grated
6 large eggs
1 packet of filo pastry
140g/5oz carnaroli rice
200ml/7fl oz extra virgin olive oil plus more for 
9tbsp grated parmesan
zest of 1 lemon + juice of ½
1 bunch of basil
salt + pepper
1 packet filo pastry (approx 225g)


  • Beat eggs, add courgettes, rice, oil, 2tsp salt, (I don’t use that much) plenty of black pepper and parmesan

  • Add grated lemon zest & juice

  • Add basil – torn

  • Mix together & set aside in the fridge for 3-4 hours, or longer; mixing occasionally. This allows the rice to soften

  • Heat oven to 180C/350F/Gas 4

  • Oil 25cm/10 “ spring-form tin. ( I use 9-10 small individual tins)

  • Pour some more oil into a bowl to use for brushing the pastry

  • Unfold pastry sheets, keeping them under a damp tea-towel

  • Lay 1 layer of pastry at a time over the tin/s, working into the base, overlapping & drooping over the side. 4-5 leaves needed

  • Brush each layer with spare oil as you go 

  • Tip filling into the tin, flatten top, overlap the overhanging pieces of filo & brush with oil, adding extra filo if you need

  • If making the small ones beware it does swell in the cooking a little

  • Bake 45-50 mins on a preheated tray

  • Let pie cool 10 mins before unclipping and/or turning out upside down onto a baking tray, put back into the oven for 5-10 mins to crisp up

  • Cool until just warm for serving.