Zucchini and Rice Filo Pie

Zucchini, rice, and a mixture of herbs encased in filo pastry makes a light summer pie. This recipe is inspired by Nigel Slater’s River Cottage Veg. It is a great book of vegetable dishes that you really should have. Add a salad for a great summer meal.

Ingredients:
1 lb/ 500 g zucchini, grated
⅓ cup/ 75 g long grain rice
½ red onion, chopped
2 ½ oz/ 75 g hard cheese
2 large eggs, beaten
2 Tbsp olive oil
6 Tbsp finely chopped mixed herbs (thyme, parsley, dill, basil)
Salt and freshly ground pepper
8 oz/ 250 g filo pastry
6 Tbsp/ 100 g butter, melted

Preheat oven to 375F/ 190C.
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