I got really over-excited at the 20% off Le Creuset sale at John Lewis, and was delighted to get home late this evening and find that my pie dish (in ‘cassis’) had arrived. I’d planned to make the courgette and rice filo pie from River Cottage Veg Every Day! at some point this week, and this seemed like as good a time as any. It’s delicious and very easy, and I’ve just made it having been to one of those drinks parties where people keep topping up your glass so you lose track of how much you’ve had, so I can vouch for its simplicity.

Courgette and rice filo pie (from River Cottage Veg Every Day!)

500g courgettes, coarsely grated
75g long-grain rice
1/2 medium red onion, finely chopped (I love onion in all its forms, so I put a whole one in)
75g hard goat’s cheese or mature Cheddar, grated (you might like to add some feta too, adjusting the seasoning accordingly)
2 large eggs, lightly beaten
2 tbsp olive oil
A handful of dill, chopped
A good handful of flat-leaf parsley, chopped
250g filo pastry (if you can get a slightly larger pack, do – you always end up with one really raggedy sheet per packet)
75g unsalted butter, melted
Salt and pepper

1. Preheat the oven to 190°C.

2. Mix the courgettes, rice, onion, cheese, eggs, olive oil and chopped herbs together in a large bowl, and season well with salt and pepper. It really does need quite a bit of salt, especially if you’re not using feta.

3. Lightly brush a sheet of film pastry with melted butter, and use it to line an ovenproof dish – leave the excess hanging over the sides. Repeat this with all but the last sheet of pastry, lining the dish the whole way round.

4. Pour the filling into the pastry-lined dish. Fold the excess pastry over to cover the filling, dabbing with melted butter to encourage the pastry to hold together. Crumple the last sheet of pastry in your hands a bit, before placing it over the top of the pie and tucking in the edges.

5. Brush the top with a bit more butter, and bake for 45 minutes until golden. Depending on how late it is and how tipsy and/or hungry you are, you could eat this with some Turkish-/Greek-influenced mezze dishes, or just shovel a slice down and go to bed.

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