Feta and courgette pie

Method

1 Grate the courgettes, season with salt and leave to drain for 30 minutes. Squeeze out excess liquid. Preheat the oven to 200˚C/180˚C fan/Gas 6. Place the pastry on a clean work top and cover with a damp cloth.

2 Heat half of the olive oil in a frying pan, add the onion and fry for 5 minutes over a medium heat. Add the remaining oil and courgettes to the pan and cook for 10-12 minutes.

3 Place a sheet of filo pastry on a baking sheet and brush with butter. Repeat with four more filo sheets - this will be the base of the pie. When the courgette mixture is
cool, place it in a bowl; season. Stir in the sultanas, pine nuts and mint, crumble in the feta and mix well.

4 Beat the eggs in a bowl. Add some egg mixture to the courgettes to moisten. Spoon the courgette mixture onto the pastry base. Leave a 5cm (2in) border around the edge of the base. Fold the pastry edges in to enclose the filling.

5 To make the top of the pie, trim the remaining five sheets of filo to the size of the base. Brush one of the filo sheets with melted butter and place on top. Repeat with the remaining sheets. Brush with a little milk and scatter the sesame seeds on top. Bake in the oven for 45-50 minutes until golden. Remove from the oven and place a clean, dry
tea towel on top and leave to cool for 30 minutes before serving.