1. Sprinkle courgettes with the salt,leave to drain in a colander for 30 minutes.Rinse under cold running water,squeeze well,then extract moisture with kitchen paper.
2. Cook potatoes in boiling salted water until tender.Cool slightly,then peel and cut into thick slices.
3. Beat together the eggs and cheese in a bowl.Gently fry garlic in oil for 2 minutes,stir in spinach and cook until the leaves have wilted.
Add to the egg mixture with courgettes,potatoes,spring onions,chopped herbs,bulgur and nutmeg.Season.
4. Grease a 9 in diameter,2 in deep ovenproof dish.Unroll the filo sheets and keep covered with a damp cloth.Line the dish with 4 sheets of filo pastry,brushing each layer with oil and allowing the edges to hang over the sides.
5. Spoon in the filling and spread evenly.Fold the edges towards the centre,brushing with more oil.Cover with the remaining pastry,brushing each sheet with oil first and scrunching the pastry to fit.
6. Brush the top of the pie with oil and sprinkle pine kernels over.Cook at Mark 5/375F/190C for 1 hour or until crisp and golden.
This is indeed a gorgeous pie! I made it last night and it was really tasty. I made a small one for the 2 of us, using 1/3 of the ingredients, and I had to sprinkle on sesame seeds as I had run out of pine kernels,but it worked well. Will try the pine kernels next time. Thank you for this great recipe.
Comments Add your comment
really pleased you liked it xx
by Scrumptious on Wed Jul 14 2010 reply to this comment
PS My husband says it is really good cold too - he took the last slice to work for lunch!
by Love baking on Wed Jul 14 2010 reply to this comment
This is indeed a gorgeous pie! I made it last night and it was really tasty. I made a small one for the 2 of us, using 1/3 of the ingredients, and I had to sprinkle on sesame seeds as I had run out of pine kernels,but it worked well. Will try the pine kernels next time. Thank you for this great recipe.
by Love baking on Tue Jul 13 2010 reply to this comment