Spinach & Courgette Pie

Pie

* 4 medium courgettes, coarsely grated
* 1 bag of Spinach leaves (steamed then squashed with hands to remove excess water)
* 2 cloves garlic, (crushed)
* 200g Greek Feta (drained and roughly chopped)
* 1 bunch Spring Onions (trimmed and finely sliced)
* 1 tsp ground Cumin
* 400g Filo Pastry
* Olive Oil SprayDip

to go with pie

* 200g Greek Yogurt
* 2 tbsp fresh mint (finely chopped)
* Pinch Cayenne Pepper
* Salt and Pepper to taste

- Preheat the oven to 200°C
- Place the grated courgette in a clean tea towel , wrap up tightly and squeeze out the excess water.- Put garlic, feta, spring onions & cumin in a bowl and combine with courgettes, spinach and some seasoning.
- In a square, ceramic 4cm deep dish (or similar), spray a sheet of filo with the oil spray and place oil-side down in the tin. Repeat with 11 more sheets, overlapping to cover the base and sides of the tin, leaving the excess hanging over the edge.
- Spoon in the courgette filling and top with another 8 layers of oiled pastry.
- Spray the top with more oil then trim the edges. Cook in the oven for 25-30 minutes until the pastry is crisp and golden brown.
- Combine the yogurt, chopped mint and cayenne pepper and serve as dip to accompany the pie- Can be served warm or cold and is great with salad or on its own at a picnic