Recipe from River Cottage Veg by Hugh Fearnley Whittingstall


This morning I was thinking that some kind of filo with zucchini sounded like a good recipe for this week's share.  While I was looking through this book for a Ratatouille recipe, I stumbled across this one!  Sometimes you get what you ask for.

1 lb Zucchini, coarsely grated

1/3 cup Long-grain White Rice

1/2 medium Onion, finely chopped

2 1/2 oz Hard Goat Cheese or Mature Cheddar, grated

2 large Eatwell Farm Eggs, lightly beaten

2 TB Olive Oil

A handful of Dill, chopped (I am using Basil instead)

A good handful of Flat-Leaf Parsley; chopped

Sea Salt and freshly ground Black Pepper

8 oz of Filo Pastry, 

5 TB unsalted Butter

Preheat the oven to 375 F.  Mix the zucchini, rice, onion, cheese, eggs, olive oil and chopped herbs together in a large bowl.  Season with plenty of salt and pepper.  Take a sheet of filo pastry, brush with a little melted butter, and use it to line a smallish ovenproof dish, about 6 cups capacity, placing the pastry buttered side down.  Let any excess hang over at the ends.  Add another buttered sheet on top and continue until you've used all but one sheet of pastry.  Tip the filling into the pastry-lined dish.  Fold over the pastry ends to enclose the filling, dabbling with a little more melted butter to keep the pastry together.  Take the remaining sheet of pastry, crumple it lightly in your hands to give a nicely textured finish, and place it on top of the pie, tucking in the edges around the side.  Dab a little more butter over the surface and bake for 45 minutes until golden.  Serve hot or warm.