Recipe of Great Leek and Courgette Filo Pie Cooking Basics for Beginners

Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping. Serve with cabbage and mash for true comfort food. This pie is easy to make and so delicious, it is destined to become a firm family favourite. For a hearty meal, serve it with baby carrots and new potatoes boiled in A combination of spring vegetables, lively herbs and zesty lemon makes a refreshing filling for a crisp filo crust.

Leek and Courgette Filo Pie is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Leek and Courgette Filo Pie is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook leek and courgette filo pie using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Leek and Courgette Filo Pie:

1. Get 250 grams filo pastry (one packet)
2. Prepare 130 grams unsalted butter or margarine
3. Take 600 grams courgettes finely chopped (3 large courgettes)
4. Take 2 large leeks
5. Take 4 medium eggs
6. Get 250 grams feta cheese
7. Prepare 150 grams mature cheddar cheese

Dice the courgettes (unpeeled), add them to the onion mixture, and cook on a fairly high heat to prevent the courgettes becoming watery. A nutrient packed, healthy, hearty meal. Since we're on the subject of nutrition, this recipe is jam packed. Chicken pie with a difference from Tesco Real Food - a creamy chicken, crème fraîche, leek & lemon filling topped with light, flaky filo pastry.

Steps to make Leek and Courgette Filo Pie:

1. Cook the chopped courgettes and leeks. Fry them gently in a little oil and let them sweat for 10 minutes. Alternatively cook in the oven with a little oil until soft. Add a little salt and pepper and let them cool. Squeeze out as much water as possible.
2. Grease an oblong baking dish. I used a 26 cm by 22 cm dish. Reverse the baking dish and cut the filo pastry sheets to fit the size of that dish - it will make it easier to handle the pastry sheets. Melt the butter.
3. Roughly divide the filo pastry into 3. Lay the first sheet on the bottom of the dish and brush throughly with the melted butter. Continue the same process with the rest of the first stack of sheets making sure very sheet is well brushed with butter. Scatter the courgette and leek mix over the top.
4. Continue with the second stack of filo pastry sheets, again making sure that you brush every sheet with melted butter before adding the next one. When you have used up the second stack, spread the 4 beaten medium eggs over the dish and scatter the feta cheese. Add roughly 100 grated mature cheese.
5. Use the third stack of filo pastry sheets as before, Finally brush the top with more melted butter and scatter the rest of the grated cheese. Cut the filo pastry into 16 squares before you put it in the oven. Bake in a pre heated oven at 180 degrees for about 30 minutes.

Since we're on the subject of nutrition, this recipe is jam packed. Chicken pie with a difference from Tesco Real Food - a creamy chicken, crème fraîche, leek & lemon filling topped with light, flaky filo pastry. The sweet leeks in this chicken pie add a subtle flavour and soft texture to compliment the buttery, crisp filo topping. This recipe includes potatoes in the pie filling to make a filling meal that the whole family will enjoy. A chicken and leek pie with a crisp topping of filo pastry. sheets filo pastry.

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