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  1. Preheat the oven to 180C / 160C fan / gas 4
  2. Heat 2 tbsp of the olive oil in a non stick frying pan and add the breadcrumbs. Fry stirring until golden and crunchy, around 5 minutes. Remove from the pan onto a plate lined with kitchen paper, drain and set aside.
  3. Heat the cumin and mustard seeds in a dry pan until the mustard seeds begin to pop and the spices smell aromatic.
  4. Take off the heat and place in a pestle and mortar with the chilli flakes and pound until you get a coarse powder. Set aside.
  5. Heat 2 tbsp of oil in the frying pan and add the leeks, add a pinch of salt and fry until soft and golden, around 20 minutes.
  6. Put the grated courgettes in a clean tea towel and squeeze out any excess liquid and then add the courgettes to the leeks and cook for another 5 minutes.
  7. Increase the heat slightly and add the garlic and ground spices to the pan and cook for another 2 minutes until softened. Transfer all to a mixing bowl and leave to cool for a few minutes.
  8. Mix in the feta, lemon zest, egg and season with lots of black pepper and a little salt, go easy on the salt as feta is very salty.
  9. Take a 22cm pie dish and spoon the mixture into the dish. Toss the sliced courgette with the remaining 1 tbsp olive oil and then layer them in a spiral pattern over the top fo the filling. Sprinkle with the cheese and bake for 30-35 minutes or until golden brown. Serve immediately scattered with the breadcrumbs and served with a green salad.
Recipe Notes


Assemble and bake the day before, cool, cover and keep in the fridge.  Cook in a preheated oven from chilled until piping hot all the way through.


Recipe from Delicious Magazine

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