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<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
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<!-- Name -->
<h1 itemprop="name" class="name">Courgette and Rice Filo Pie</h1>
<!-- Info -->
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<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Servings: </b><span itemprop="recipeYield">4</span>
<!-- Source -->
<b>Source: </b>
<span itemprop="author">River Cottage Veg</span>
</p>
<div class="clear"></div>
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<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>500</strong>g courgettes
</p>
<p class="line" itemprop="recipeIngredient">
<strong>75</strong>g long-grain white rice
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> medium red onion
</p>
<p class="line" itemprop="recipeIngredient">
<strong>75</strong>g hard goat’s cheese or mature Cheddar, grated
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> large eggs
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> tablespoons olive oil
</p>
<p class="line" itemprop="recipeIngredient">dill, chopped</p>
<p class="line" itemprop="recipeIngredient">
flat-leaf parsley, chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>250</strong>g filo pastry
</p>
<p class="line" itemprop="recipeIngredient">
<strong>75</strong>g unsalted butter
</p>
<p class="line" itemprop="recipeIngredient">
Sea salt and freshly ground black pepper
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<div class="descriptionbox">
<h3 class="subhead">Description</h3>
<div itemprop="description" class="description text">
<p>
This is based on an intriguing, delicious Greek dish that I came
across in a battered old copy of Mediterranean Vegetable Cookery
by Rena Salaman.
</p>
<p>
The rice steals the water from the grated courgettes and plumps up
as the two cook together inside the pie. It's as tasty as it
is cunning.
</p>
</div>
</div>
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">Preheat the oven to 190°C/Gas Mark 5.</p>
<p class="line">
Mix the <strong>courgettes</strong>, <strong>rice</strong>,
<strong>onion</strong>, <strong>cheese</strong>,
<strong>eggs</strong>, <strong>olive oil</strong> and chopped
herbs together in a large bowl. Season with plenty of
<strong>salt</strong> and <strong>pepper</strong>.
</p>
<p class="line">
Take a sheet of filo pastry, brush with a little melted
<strong>butter</strong> and use it to line a smallish ovenproof
dish, about 1.5 litre capacity, placing the pastry butter side
down.
</p>
<p class="line">
Let any excess hang over at the ends. Add another buttered sheet
on top and continue until you've used all but one sheet of
the pastry.
</p>
<p class="line">
Tip the filling into the pastry-lined dish. Fold over the pastry
ends to enclose the filling, dabbing with a little more melted
<strong>butter</strong> to keep the pastry together.
</p>
<p class="line">
Take the remaining sheet of pastry, crumple it lightly in your
hands to give a nicely textured finish and place on top of the
pie, tucking in the edges around the side.
</p>
<p class="line">
Dab a little more <strong>butter</strong> over the surface and
bake for 45 minutes until golden. Serve hot or warm.
</p>
</div>
</div>
<!-- Notes -->
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