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