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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 Healthy Eating Doesn’t Have To Be A Chore.

Making the decision to eat healthily has marvelous benefits and is becoming a more popular way of living. The overall economy is impacted by the number of people who are suffering from conditions such as hypertension, which is directly linked to poor eating habits. There are more and more efforts to try to get people to lead a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that many people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, merely making a couple of small changes can positively impact daily eating habits.

Initially, you will need to be very careful when food shopping that you don’t unthinkingly put things in your basket that you don’t wish to eat. For instance, in all likelihood you have never checked the box of your favorite cereal to find out its sugar content. One nutritious substitute that can give you a healthy start to your day is oatmeal. By mixing in fresh fruit, you can improve the flavor and, before you know it, you will have made a healthy change to your diet.

Therefore, it should be quite obvious that it’s not difficult to add healthy eating to your everyday life.

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

The ingredients needed to prepare Leek and Courgette Filo Pie:

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

The rice steals the water from the grated courgettes and plumps up as the two cook together inside the pie. A spanakopita-like filo pie with courgette instead of the usual spinach, and shaved raw courgettes that add bite to a seasonal salad. Yotam Ottolenghi's courgette and herb filo pie. Spoon the leeks, courgette slices and potatoes out into a oven proof dish. Season with salt, black pepper and basil then cover with double cream mixing it all up together.

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