I've been AWOL - sorry! Its not that I haven't been cooking, I have, but with everyone going back to school/nursery and me going back to work after the holidays I just haven't had any spare time to blog. We are back into the groove now though so I promise to have some new recipes (and competitions) on the blog for you shortly, I suspect with Nigellissima inspiration. Well, I couldn't have an incomplete Nigella cookbook collection could I.....
The recipe here is not a Nigella recipe, but instead has it's origins at River Cottage. I've tinkered as usual and varied the herbs that Hugh used. It's filling, hearty and hubby didn't even notice the lack of flesh!
Courgette, Herb and Filo Rice Pie
A hearty vegetarian lunch dish
- 500g Courgettes, grated
- 75g Long grain rice
- 1 small Red Onion, chopped
- 100g Mature Cheddar, grated
- 2 Egss, beaten
- 2 TBSP Olive Oil
- Handful Flat leaf parsley, chopped
- Small handful Tarragon, chopped
- 250g Filo pastry sheets
- 75g Butter, melted
- Salt and Pepper
Step 1: Preheat oven to 190c. Mix courgettes, rice, onion, cheese, eggs, oil and herbs in a bowl. SeasonStep 2: Take a sheet of filo pastry, brush with melted butter and line a 1.5ltr oven proof dish, placing it butter side down. Keep adding the sheets until you have one left.Tip the filling into the dish then fold over pastry ends to enclose filling. Scrunch up last sheet of filo and place on top, brush with butter and tuck it into sides of dish.Bake for 45 minutes, serve warm.
DetailsPrep time: Cook time: Total time: Yield: 6