Tuesday 21 November 2017


Lorraine Fitzmaurice

This is a light pie with lovely subtle flavours. It also showcases one of my favourite cheeses, Ryefield goat log from Co Tyrone, though many good Irish cheeses can fit the bill here.

Serves 6 to 8


Extra virgin olive oil

2 onions

1 clove garlic, minced

3 courgettes, about 700g

Sea salt

Coarsely ground black pepper

4 free-range eggs

2 tbsps fresh basil, finely chopped

280g goat's cheese

5 sheets filo pastry


Preheat oven to Gas 4/180°C/350°F.

Heat a deep pan over a medium heat. Quarter the onions and slice thinly. Warm 3 tbsps olive oil in the pan and add the onion and sauté for 3 minutes. Do not let the onion brown. Coarsely grate the courgette and add to the pan with the garlic. Cook until the courgette and the onion are soft. Season with salt and pepper and set aside to cool.

Heat the oven. Oil a 27cm flan dish. Whisk the eggs and add to the vegetables along with the fresh basil. If the goat's cheese has rind, remove it and crumble the cheese into the vegetable and egg mix. Season.

Lay the sheets of filo pastry on to a flat surface. Place one sheet into the flan dish, allowing the edges to spill over the edge. Oil the pastry lightly.

Lay a second sheet in the flan dish in the opposite direction, again allowing the pastry to spill over the edge of the dish. Oil lightly. Repeat with another 2 sheets. Pour the filling in.

Cut the last sheet of filo in half and place on top of the filling and oil lightly. Fold over the sides of the pastry on to the top of the pie.

Lightly oil the pie and cut into 8 pieces. Place in the centre of the preheated oven for 30 minutes until it is golden brown and set.

Irish Independent

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