Zucchini and Rice Filo Pie

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.

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.
In a large bowl mix together zucchini, rice, onion, cheese, eggs, olive oil, and herbs. Season with a generous amount of salt and pepper.
Take a sheet of filo pastry and brush with butter. Place butter side down in an oven proof dish. Repeat with next sheet, rotating. Repeat until there is one sheet left.
Add filling to dish. Fold edges of pastry over edges to enclose the filling. Butter remaining sheet of pastry and place on top. Butter top.
Bake for 45-55 minutes in upper third of oven until golden.
Remove and allow to cool before slicing or serve cold.

See the video on our YouTube channel.

For more vegetable pies try our Roasted Tomato and Scarmoza Cheese Tart.

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