COURGETTE & CANNELLINI BEAN FRYING-PAN PIE
Vibrant and summery, this simple, satisfying pie is perfect for midweek. Once you’ve grated the courgettes, the filling takes all of a minute to make, and when that’s done, everything happens in the same pan. It’s worth spending a little extra on really good fresh pesto, as you really will taste the difference. The same goes for buying good-quality cannellini beans and Italian ricotta.
Serves:
6Equipment:
- 28cm flameproof frying pan
Ingredients
1 × 600g jar large cannellini beans (these are the Rolls-Royce of beans and make all the difference to this dish)
2 courgettes, grated
100g ready-made fresh basil pesto
Zest of 2 unwaxed lemons
Pinch of dried chilli flakes
250g ricotta cheese
Olive oil, for brushing
250g filo pastry (about 6 sheets)
30g panko breadcrumbs
Method
- 1
Heat the oven to 190°C/170°C fan/Gas Mark 5.
- 2
Tip the cannellini beans and their liquid into a bowl. Add the grated courgettes, pesto, lemon zest, chilli flakes and ricotta. Stir gently until the ingredients are well combined.
- 3
Brush a 28cm flameproof frying pan with olive oil. Lay a filo sheet in it, letting the pastry overhang the sides, and brush with olive oil. Repeat with a further 4 sheets of pastry, brushing olive oil over each one, and ensuring the whole frying pan is covered by them.
- 4
Sprinkle the base with the panko breadcrumbs. Spoon the courgette and cannellini bean filling into the pan, on top of the breadcrumbs.
- 5
Fold the overhanging filo into the centre of the pan. Scrunch any remaining sheets of filo and place them on top to completely cover the filling. Brush with oil.
- 6
To prevent a soggy bottom, place the pan over a medium heat and cook for 4–5 minutes; you will be able to hear the pastry sizzling.
- 7
Transfer the pan to the oven and bake for 30 minutes. You can eat the pie immediately, but we recommend letting it cool in the pan for 10–15 minutes so that it sets a little and is easier to cut into generous wedges.
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