Zucchini and Rosemary Pie

Chef: Ian Haines

Ideal use for zucchinis now that they are plentiful in the market and at home.

You need:
Firstly, make the topping by
Melting a tablespoon of butter in a pan on a low heat and then add
2 tablespoons of chopped pine nuts
6 tablespoons of breadcrumbs

And gently cook, stirring until all golden brown and toasted, this may take up to 10 minutes. (don't let them burn!)

Whilst the topping toasts cut up the following
4 spring onions
1 clove of garlic

Mix with Fresh rosemary leaves - a good tablespoon chopped
Grated rind of 1 lemon

Heat a tablespoon of extra virgin olive oil in another pan and then gently fry off the above mixture for 2 minutes.

Grate 2 small fresh young zucchinis (approx 500/600gms) and add to the rosemary mixture in the pan and gently stirring heat through. Put on one side.

(Use freshly picked young zucchini, if very large or old you might find it advantageous to salt the grated zucchini for half an hour, then wash and squeeze out the liquid)

Chop and mix into the zucchini mixture
40g of calamata Olives
40g of sundered tomatoes
I beaten egg
1 tablespoon of grated parmesan cheese.

Assemble your Pie
Place the zucchini mixture into your pie dish, using ¾ sheets of buttered or oiled filo pastry layer the top with the breadcrumb and pine nut mixture.

Score the top lightly, splash with water and bake in a 180°c oven for about 30 minutes.
Ideal as a main course or vegetable accompaniments