Recipe: Yummy Feta, smoked salmon and courgette pie

Feta, smoked salmon and courgette pie. Use one of summer's most bountiful vegetables in this low-effort, high-flavour midweek roast, says Nigel Slater. A quick and easy Feta Stuffed Courgette & Spicy Yoghurt recipe, from our authentic Greek cuisine collection. Find brilliant recipe ideas and cooking tips at These stuffed courgettes are the little sister to that dish, as courgettes are simply baby marrows. I had some smoked salmon and was looking for something different to make with it. I found a couple of recipes that when combined led to this creation.

Gently stir in the salmon mixture, crumble feta cheese on top and gently stir once of twice to distribute evenly. We have hundreds of courgette recipes to make use of this endlessly versatile vegetable. Courgettes make a decent meal of any storecupboard ingredient. You can cook Feta, smoked salmon and courgette pie using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Feta, smoked salmon and courgette pie

1. It's of Roll of pastry.
2. It's 150 g of smoked salmon.
3. You need Half of a courgette.
4. You need Packet of feta cheese.
5. It's 2 of beaten eggs.
6. Prepare of Olive oil.

They can be dressed up in a creamy lemon sauce and served with pasta, grated and added to a quiche, or served as crisp fritters. For the grilled courgette: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Remove the courgette to a serving plate and sprinkle with the feta. It makes a great all-purpose seasoning.

Feta, smoked salmon and courgette pie step by step

1. Preheat oven to 180. Prepare your ingredients. Wash, dry and slice courgette. Gently cook in a little oil until golden brown on both sides, set a side..
2. Roll out the pastry onto a round medium sized foil tray. Prick with a fork. Slice the salmon and add on top..
3. Now crumble feta all over and add the courgette. Pour over the beaten eggs, save a tiny bit for final glazing. Fold the edges over and glaze the top with the small remaining amount of egg. Bake for about 25-30 mins until golden brown. Leave to cool on a wire rack and enjoy.

Meanwhile peel the courgette for the topping (if they are organic, you can leave the peel on) and cut in half. Scrape out seeds and cut into very thin slices. Whisk the eggs and mix with the feta and the cooled courgette and pepper. Spread the mixture on the pastry and smooth out. Liberally brush it with melted butter.