Courgette Pie


  • 5 courgettes
  • salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 red onion, finely chopped
  • 2 Henergy Cage-Free Eggs
  • 200g feta, crumbled
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped mint
  • 1 teaspoon finely grated lemon rind
  • 30g butter
  • 6-8 sheets filo pastry


  1. Preheat the oven to 180 C.
  2. Grate the courgettes into a colander, sprinkle with a little salt and set aside to drain.
  3. Heat the oil in a large frying pan and gently cook the onion until tender.
  4. Add the courgette to the pan and cook for a 5 minutes over a medium heat, stirring at times.
  5. Lightly whisk the eggs in a large bowl and mix in the onion, courgette, feta, Parmesan, mint and lemon rind.
  6. Melt the butter and brush the base and sides of a lasagne style baking dish. Size isn't too critical as it will just be a shallow or deeper pie.
  7. Layer half of the sheets of filo into the dish, brushing with butter in between each layer.
  8. Pile the courgette filling into the dish and then cover with remaining pastry, brushing the butter in between each layer and brushing the top.
  9. Bake for 40 minutes in a lower shelf of the oven until pastry is crisp and golden.