Courgette, Goat's Cheese & Pea slice
Whip up this fresh courgette, goat's cheese and pea slice for a light, tasty meal. It’s a simple value-packed winner for the whānau.
Ingredients
- 60 grams butter, melted
- 100 grams frozen peas, thawed
- 2 tablespoons mint, chopped
- 350 grams courgette, grated
- 1 lemon, rind finely grated
- 14 sheets mint
- 100 grams goat’s cheese
- 4 eggs
- 60 grams butter, melted
- 100 grams frozen peas, thawed
- 2 tablespoons mint, chopped
- 350 grams courgette, grated
- 1 lemon, rind finely grated
- 14 sheets mint
- 100 grams goat’s cheese
- 4 eggs
- Step 1 of 5Preheat oven to 180°C (160°C fan-forced) and line a 22x30cm slice pan with baking paper.
- Step 2 of 5Brush 2 sheets of the filo with butter and layer on top of each other. Starting from the short side, push towards the other end so that the pastry crinkles. Place into pan. Repeat with remaining pastry to completely cover base of pan.
- Step 3 of 5Whisk eggs, rind and mint together in a large bowl. Squeeze excess liquid from courgette, then add to egg mix and season with salt and pepper. Stir to combine and pour over filo base.
- Step 4 of 5Scatter peas and goat's cheese over courgette mixture.
- Step 5 of 5Bake for 25 minutes or until set. Cut into squares and garnish with extra mint sprigs to serve.
Method
- Step 1 of 5Preheat oven to 180°C (160°C fan-forced) and line a 22x30cm slice pan with baking paper.
- Step 2 of 5Brush 2 sheets of the filo with butter and layer on top of each other. Starting from the short side, push towards the other end so that the pastry crinkles. Place into pan. Repeat with remaining pastry to completely cover base of pan.
- Step 3 of 5Whisk eggs, rind and mint together in a large bowl. Squeeze excess liquid from courgette, then add to egg mix and season with salt and pepper. Stir to combine and pour over filo base.
- Step 4 of 5Scatter peas and goat's cheese over courgette mixture.
- Step 5 of 5Bake for 25 minutes or until set. Cut into squares and garnish with extra mint sprigs to serve.
Nutrition per serving
1070 Kilojoules
Protein10 grams
Fat19 grams
Carbs0 grams
Sugars2 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 5Preheat oven to 180°C (160°C fan-forced) and line a 22x30cm slice pan with baking paper.
- Step 2 of 5Brush 2 sheets of the filo with butter and layer on top of each other. Starting from the short side, push towards the other end so that the pastry crinkles. Place into pan. Repeat with remaining pastry to completely cover base of pan.
- Step 3 of 5Whisk eggs, rind and mint together in a large bowl. Squeeze excess liquid from courgette, then add to egg mix and season with salt and pepper. Stir to combine and pour over filo base.
- Step 4 of 5Scatter peas and goat's cheese over courgette mixture.
- Step 5 of 5Bake for 25 minutes or until set. Cut into squares and garnish with extra mint sprigs to serve.