Greek style courgette filo pie

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Make the most of courgette/zucchini season with this deliciously crispy and comforting Greek inspired filo/phyllo pie.

25 Minutes

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  • 3 to 4 medium size courgettes/zucchinis, grated
  • 200g feta cheese, crumbled
  • 200g mozzarella, grated
  • 1/3 cup chopped chives
  • 1 tbsp dried dill (if using fresh add 1/3 cup)
  • 2 eggs
  • 5-6 filo/phyllo sheets
  • S & P
  • melted butter to brush the pastry and stick them together


  1. Preheat oven at 180C
  2. Grate your courgettes, place them in a clean tea towel and add some salt. Wait about 20 minutes then squeeze as much excess liquid as possible.
  3. Place the courgette in a bowl, add feta cheese, mozzarella, herbs and taste for salt and pepper. Season if necessary.
  4. Add the eggs and mix well.
  5. Brush some of the melted butter on a round and shallow baking dish (I used a cast iron pan) around 28cm in diameter.
  6. Lay one filo sheet, brush with butter. Start overlapping each filo sheet on top of each other but at a different angle so that the corners create a star shape. Don’t forget to brush with melted butter in between each sheet of pastry!
  7. Place the courgette mixture in the middle of the pie dish. Fold in the rim of pastry around the filling.
  8. Finally brush the tops with butter and bake for about 40 minutes or until the crust is golden.
  9. Served warm or cold with a side salad!
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