Greek Courgette and Chickpea Pie

Ingredients

• 2 courgettes, grated
• 1 x 400g tin chickpeas, drained
• 1 onion, finely chopped
• 2 eggs
• 100g feta
• 1 tbsp chopped dill or mint
• 4 sheets filo pastry
• 2 tbsp olive oil
• salt
• black pepper

Method

1. Heat the oven to 200C/180C fan/gas 6.
2. Fry the onion until soft, then add the courgette and cook until excess moisture has evaporated.
3. Roughly mash the chickpeas and mix with the courgette, eggs, feta, herbs, salt, and pepper.
4. Layer the filo sheets in an oiled baking tin, brushing lightly with oil between layers.
5. Spoon in the filling and fold over any overhanging pastry.
6. Bake for 30 to 35 minutes until crisp and golden.