Greek Style Courgette and Cheese Pie Recipe

Courgette and Cheese Pie

Greek Style Courgette and Cheese Pie Recipe Submitted by mumofstig

Ingredients for Greek Style Courgette and Cheese Pie:

  • 2 tbsp plain bread crumbs
  • 2 tsp. vegetable oil
  • ¼ cup finely chopped onion
  • 2 cups grated courgette
  • 1 clove minced garlic
  • 3 eggs
  • 1 cup low-fat cottage cheese
  • 1 tbsp. cornflour
  • 1 dessert spoon chopped fresh oregano or teaspoon dried
  • pinch salt
  • pinch pepper
  • small pinch of cinnamon
  • 1 cup grated cheese

Method  for Greek Style Courgette and Cheese Pie:

  1. Grease a 9″ pie plate, sprinkle it with bread crumbs and set it aside.
  2. Heat oil in a large non-stick pan. Add onion and cook over medium heat for 4 minutes, stirring often.
  3. Add courgette and garlic. Cook 3-4 minutes, stirring often.
  4. Set aside to cool for 5 minutes. Preheat oven  Gas 4, 180ºC .
  5. Combine eggs, cottage cheese, cornflour, oregano, salt, pepper, and cinnamon. Stir until smooth.
  6. In a large bowl, combine cooked vegetables, cottage cheese/egg mixture and cheddar. Pour into prepared pan.
  7. Bake 30 minutes or until knife inserted in the centre comes out clean.
  8. Let stand 5 minutes before serving.

Absolutely delicious. Serve with a green salad and bread if necessary (the pie is filling on its own). And it’s another way to use up that summer glut of courgettes!

Posted in Vegetable Recipes, Vegetarian Recipes, Garlic, Oregano, Courgette, All Recipes, Onions
4 comments on “Greek Style Courgette and Cheese Pie Recipe
  1. Julie Pickard says:

    Many thanks for this recipe, so tasty and easy to make, even the kids loved it. Thought it might be watery because of the courgettes but it wasn’t at all.

  2. Pat Barlow says:

    I made this and I am no great cook, but it was really lovely and easy to make, thank you for such a great recipe. Can you freeze it?

  3. Val Harrison says:

    Yes it will freeze but you end up with a “soggier” bottom like frozen and reheated quiches do, but still good to eat.

  4. Pat Barlow says:

    Thank you Val

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