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Courgette pie with spinach

A super healthy, vegetable-packed courgette pie with Greek flavours and whole grain filo pastry.
Servings: 8


Spinach-Courgette Filling

  • 450 g frozen spinach or a whole lot more of fresh!, defrosted
  • 600 g fresh courgette
  • 1 medium onion diced about 0.5cm
  • 20 black olives pitted and roughly chopped
  • 4 cloves garlic crushed
  • 2 hot red chilies I used bird's eye, finely chopped
  • 1 lemon juice and zest
  • big handful of basil leaves roughly chopped
  • 4 heaped tablespoons Greek yoghurt substitute soy yoghurt for vegan
  • 1 egg substitute flax egg for vegan
  • sea salt
  • freshly ground black pepper

Whole Grain Filo Pastry

  • 1 recipe whole grain filo pastry dough
  • 50 g butter use olive oil for vegan
  • 2 heaped tablespoons Greek yoghurt substitute for vegan
  • 1 egg substitute for vegan



  • Grate the courgette, sprinkle with salt and leave to drain in a colander for at least 30 minutes. Squeeze out as much of the moisture as possible - this is best done by putting it in the centre of a clean tea towel and twisting the ends.
  • Squeeze the spinach dry as well. If you are using fresh you will also need to wilt the spinach beforehand - either in a hot covered pan, or by dipping it briefly in boiling water.
  • Mix the vegetables with the rest of the ingredients until fairly well combined.


  • Preheat the oven to 200c. Roll out and arrange the bottom layers of pastry, using the butter between the layers - get full directions here. Add the filling. Roll out and arrange the top layers of pastry.
  • Beat together the egg and Greek yoghurt and brush half of it over the top layer of pastry. Bake the pie for about 30 minutes, then take it out of the oven, brush with the rest of the glaze and return to the oven for a further 30 minutes. If the pie looks like it is browning unevenly, turn the pie when you add the second layer of glaze.
  • When the pie is well browned all over, remove from the oven. This tasty-ass pie can be eaten hot, warm, lukewarm or cold. I have said the pie serves 8 because it slices into that amount of reasonably sized slices, but I could eat three slices of this pie, no problem at all.


To make the filling vegan, use a flax egg (1 tbsp ground flaxseed mixed with 2 tbsp water) instead of the egg and substitute soy yoghurt for the Greek yoghurt. To make the glaze vegan, use soy yoghurt or soy milk instead of the egg-yoghurt mix.