- 6 x 180g courgettes
- extra virgin olive oil, for brushing
- 200g cottage cheese
- 240g fresh ricotta
- 180g spinach, stems trimmed, leaves blanched and chopped
- 2 large eggs
- 2 tsp finely grated lemon rind
- 2 tbsp chopped dill sprigs
- 2 tbsp chopped flat-leaf parsley leaves
- sea salt and cracked
- black pepper
Preheat the oven to 160C/gas 2½. Lightly grease 4 x 375ml-capacity rectangular pie tins.
Thinly slice the courgettes lengthways using a mandoline or vegetable peeler. Position the courgette slices around the edges of the tins (the centre of each slice should sit on the rim of the tins). Allow the tips of the courgette slices to overlap slightly to line the base of the tins, and let the opposite ends overhang the edges, ready to fold in later.
Place the cottage cheese, ricotta, spinach, eggs, lemon rind, dill, parsley, salt and pepper in a large bowl and mix to combine. Divide the filling between the pie dishes. Fold in the overhanging courgettes to enclose the filling and brush the tops of the pies with a little oil.
Bake for 30-35 minutes or until the courgettes are just golden and the filling is set.
COOK’S NOTE I love this fresh take on traditional spinach and cheese pies – they’re simple to make and are just as tasty warm from the oven as they are cold. Serve with your favourite relish or a spoonful of tzatziki.