This is a relatively easy dish, but one that's great for entertaining. I used rice in it, simply because I had some left over from the previous night, but it would probably work ok without it. The amount of pastry you need entirely depends on the size of the sheets, but reckon on having 3 layers on the bottom and 3 layers on the top.
Serves 3-4
1 large onion
2 cloves garlic
2 tbsp olive oil
3 medium courgettes
2 tbsp fresh dill
2 tbsp flat leaf parsely
75g Greek feta cheese
2 eggs
2 tbsp cooked white rice
salt and pepper to taste
6 sheets filo pastry
50g melted butter
1. Finely chop the onion and garlic, and gently soften in the olive oil in a large frying pan.
2. Slice the courgettes, add them to the pan and continue cooking over a gentle heat until tender. You might need to put a lid on the pan to prevent burning.
3. When the vegetables are fully cooked at the chopped dill and parsely, and continue cooking for 1 minute.
4. Turn off the heat and leave to cool for 15 minutes.
5. Finely chop the feta and add it to the vegetables along with the eggs, rice and seasoning.
6. Brush the base and sides of a rectangular baking dish with the melted butter, then place one layer of filo pastry on top. Brush the pastry with more butter, and put another layer on top. Continue until you have three layers of buttered pastry.
7. Spoon the vegetables into the dish on top of the pastry.
8. Tuck in the edges of the pastry, then place three more layers of buttered pastry on top, taking care to neaten the edges. Make sure the final layer is well buttered.
9. Cook in the oven at gas mark 5 until the filling is set and the top is nicely browned.
