We are going away this weekend to Cardiff; it’s going to be our first trip away with Will. I know people travel with much younger children than this, but for us it’s a first, and I must admit I’m nervous! Nervous of leaving something behind, nervous of a mid John Lewis meltdown and most of all, nervous that Will’s routine will get completely disrupted. It took 9 and a half months for Will to sleep for longer than 2 hours in a row, and for the last couple of weeks he has been sleeping through the night, it’s been absolute bliss and I would hate to end up back at square one! So this week I’ve been making lists, lists of lists and using up everything in the fridge!
We grow courgettes and this year we are inundated! So they are constantly in my fridge and I’m forever looking for new ways to use them. This recipe is a quicker, modified version of a Jamie Oliver recipe for a filo pie.
Filo makes brilliant crispy carriers for little hands to grip, making these brilliant finger food. I made Will some spring roll shaped versions, while we had rustic parcels. Its also lighter than puff or shortcrust pastry, making these feel almost saintly. This recipe is incredibly simple, and it really showcases the ingredients, so buy the best tomatoes you can. This same advice goes for the feta and the courgettes too but the tomatoes should be lovely and sweet against the salty savouriness of the cheese.
This would make 5 parcels or 4 parcels and some finger rolls for babies.
- 200g grated courgette
- 100g fresh tomatoes
- 150g feta cheese
- 1 medium egg
- Small handful of basil
- A few mint leaves
- Butter for greasing
- 5 rectangular filo sheets
- Preheat oven to 180c and add place the baking tray in the oven to heat up
- Remove filo from fridge, it’s easier to work with when it’s room temperature but keep the packet sealed until the last minute. If it dries out it becomes brittle and cracks.
- Using a course grater, grate your courgette and add to a large bowl
- De-seed and finely dice the tomatoes and add them to the courgette
- Crumble in the feta and add the egg, stir to combine
- Finely chop the mint, shred the basil leaves and add to mixture.
- Melt a small amount of butter in a dish
- Remove filo from packet
For the parcel shaped adult versions:
- Cut 1 filo sheet in half to make 2 squares.
- Lay one square in front of you, using a pastry brush, lightly cover it in melted butter, and place the other square on top of it, at an angle (see photo).
- Spoon roughly two tablespoons of mixture into centre, gather the pastry and scrunch into he centre with a little twist as you go. They are meant to look rustic! Repeat this until you have 4 parcels
For the baby finger food versions:
- Cut one rectangular sheet into 4 small rectangles.
- Spoon a line of mixture into the middle of each rectangle
- Fold the both ends over the line of mixture and then roll up to form a spring roll- like appearance
- Once you have made your filo shapes, lightly brush them with the melted butter.
- Remove hot baking tray from the oven, cover in baking paper and add filo parcels and/or rolls
- Bake for 10-12 minutes until the pastry is golden and crispy (mine caught a little so these photographs aren’t as good as I would have liked, but for me food is about taste, and they tasted lovely!)
These are delicious hot or cold, but the pastry is crisper when warm. We enjoyed ours with some garden-grown salad. Will enjoyed them for a few minutes before throwing them on the floor for the dog!
I’d love to hear from you if you give this a go or if you have any great courgette recipes I could try!