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Before you jump to Leek and Courgette Filo Pie recipe, you may want to read this short interesting healthy tips about Strength Boosting Snacks.

Wholesome eating helps bring about a feeling of well being. Whenever we eat more healthy meals and less of the unhealthy ones we generally feel much better. A little bit of pizza does not have you feeling as healthy as eating a fresh green salad. Sometimes it’s difficult to find healthy foods for treats between meals. Shopping for snack foods can be a difficult task because you have so many options. Here are some healthy snacks that you can use when you need a fast pick me up.

Eating almonds is an excellent choice as long as you don’t have a nut allergy. As an all-in-one energy booster, almonds provide many health rewards. These nuts possess quite a lot of vitamins E, B2, and manganese. Tryptophan, an enzyme also present in turkey which induces drowsiness, is found in almonds. Having said that, you may not need a nap after eating almonds. These nuts relax the muscles and provide a general sense of peace. Almonds often give you a general increased sense of well-being.

A large selection of instant health snacks is easily obtainable. Choosing to live a healthy lifestyle can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to leek and courgette filo pie recipe. To cook leek and courgette filo pie you only need 7 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Leek and Courgette Filo Pie:

1. You need 250 grams filo pastry (one packet)
2. Provide 130 grams unsalted butter or margarine
3. Use 600 grams courgettes finely chopped (3 large courgettes)
4. You need 2 large leeks
5. Use 4 medium eggs
6. Prepare 250 grams feta cheese
7. You need 150 grams mature cheddar cheese

Steps to make Leek and Courgette Filo Pie:

1. Cook the chopped courgettes and leeks. Fry them gently in a little oil and let them sweat for 10 minutes. Alternatively cook in the oven with a little oil until soft. Add a little salt and pepper and let them cool. Squeeze out as much water as possible.
2. Grease an oblong baking dish. I used a 26 cm by 22 cm dish. Reverse the baking dish and cut the filo pastry sheets to fit the size of that dish - it will make it easier to handle the pastry sheets. Melt the butter.
3. Roughly divide the filo pastry into 3. Lay the first sheet on the bottom of the dish and brush throughly with the melted butter. Continue the same process with the rest of the first stack of sheets making sure very sheet is well brushed with butter. Scatter the courgette and leek mix over the top.
4. Continue with the second stack of filo pastry sheets, again making sure that you brush every sheet with melted butter before adding the next one. When you have used up the second stack, spread the 4 beaten medium eggs over the dish and scatter the feta cheese. Add roughly 100 grated mature cheese.
5. Use the third stack of filo pastry sheets as before, Finally brush the top with more melted butter and scatter the rest of the grated cheese. Cut the filo pastry into 16 squares before you put it in the oven. Bake in a pre heated oven at 180 degrees for about 30 minutes.

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