Phyllo and ham courgette pie

Recipe from: 8/1/1999 12:00:00 AM
Ingredients 9
Servings 1
Minutes 15 minutes


Serving Change
  • 500
    courgettes, washed and trimmed
  • 2
    large eggs
  • 2
    egg yolks
  • 100
    feta cheese, crumbled
  • 200
    ham, sliced thinly
  • 5
    freshly grated nutmeg
  • 10
    chopped sage
  • 6
    sheets phyllo pastry
  • olive oil or melted butter


15 minutes
Slice courgettes 2 mm thick, salt lightly and drain in a colander. Beat eggs and yolks together and fold in feta, ham, nutmeg and sage. Wash courgettes, drain well and squeeze out excess water in a tea towel. Grease a 23 cm pie dish. Line dish with five sheets of phyllo pastry, each brushed with olive oil or butter, and allow sheets to fall over the sides. Pour in egg mixture and top with courgettes. Place one buttered sheet of phyllo, halved and quartered on top of pie and cover pie with excess phyllo, twisting it into a knot. Cut vents for steam to escape. Brush with olive oil and bake in preheated 190 ºC oven until golden, for about 30 minutes. Serve hot or cold.

Read more on: bake  |  pork

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