Courgette & Herb Filo Pie

Name: Courgette & Herb Filo Pie
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 1000 g courgettes (about 6), trimmed and grated; 1 pinch salt and black pepper; 20 g dill, roughly chopped; 20 g tarragon leaves, roughly chopped; 20 g parsley leaves, roughly chopped; 60 g spring onions (4–6), thinly sliced; 2 eggs, beaten; 150 g feta, roughly crumbled; 80 g mature cheddar, coarsely grated; 0.5 teaspoon chilli flakes; 2 teaspoon lemon zest, finely grated; 40 ml olive oil; 175 g filo pastry (7 sheets, approx 39cm x 30cm); 0.5 teaspoon nigella seeds

⏱️ 110 min 👥 Serves 4 📅 22 February 2026

A spanakopita-inspired filo pie packed with grated courgette, fresh herbs, feta and cheddar. Crispy golden pastry with a herby, cheesy filling. Serves 4. Cook time 1 hr 50 min.

👩‍🍳 Method

1
Heat oven to 170°C / 335°F / Gas 3. Mix the grated courgettes with 2 tsp salt in a large bowl. Tip into a sieve and leave to drain for 30 minutes.
2
Wrap the drained courgettes in batches in a clean tea towel and wring tightly to extract as much liquid as possible — you should end up with about 520g of courgette flesh.
3
Transfer to a large bowl and add the dill, tarragon, parsley, spring onions, eggs, feta, cheddar, chilli flakes, lemon zest, ½ tsp salt and a generous grind of black pepper. Mix well.
4
Line the base of a 23cm springform cake tin with greaseproof paper and lightly grease the sides with oil.
5
Lay the first sheet of filo over the base, letting the excess hang over the sides. Brush with oil. Add another sheet at a slightly different angle, brush with oil. Repeat until 5 sheets have been used, each at a different angle.
6
Spoon the courgette filling into the centre and even out with a spoon.
7
Brush the 6th sheet of filo with oil, fold in half horizontally and lay over the filling, tucking in the edges around the sides.
8
Fold the overhanging filo sheets up and over the top of the pie. Brush the 7th sheet with oil, scrunch it slightly and lay on top. Brush the whole top with oil and sprinkle with nigella seeds.
9
Bake for 1 hour 50 minutes until the filo is deep golden and crisp. Leave to cool for 10 minutes before releasing from the tin and slicing.