Corsican pie with courgette flowers from Essential Ottolenghi: A Collection (page 272) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ricotta cheese for brocciu cheese.

  • pomona on April 28, 2019

    Modified a lot because of what I had to hand and what I wanted to do (turn a huge bunch of silver beet into something that would fit in the fridge) but of course, still very tasty.

  • EmilyR on July 05, 2018

    This turned out nicely as others have stated. I was excited because everything was growing straight in my garden. I probably should have grabbed a few zucchini blossoms, but just had zucchini noodles on the side. This pairs wonderfully with wine.

  • Penchantforproduce on June 10, 2017

    Used 1/4 of a red onion finely chopped. Substituted chard stems for celery. 50 grams feta. 30 grams pecorino. 3 Tbsp ricotta. Used frozen gluten-free puff pastry (rectangle, not circle) Sautéed onion, then added stems for 2 mins before adding chard which I cooked until just wilted. Transferred to large bowl before stirring in lemon zest pine nuts and salt and pepper. Added cheeses after fully cooled. Cooked 25 mins.

  • Zosia on August 04, 2015

    I was inspired by a bunch of Swiss chard and Rutabaga's review to make this recipe. I was missing sage, and zucchini ribbons replaced the flowers. I also used the recommended substitute of ricotta cheese and included the chard stems. It was as delicious as already reported.

  • Rutabaga on August 02, 2015

    Delicious! Ottolenghi really knows how to put together a stunning savory pie. I admit my husband and I enjoyed it more than our four-year-old did (although I think his objections were mostly bluster). I did make some changes, but stayed true to the heart of the recipe. For cheese, I used a mix of feta and Manchego, then added crumbles of goat cheese on top. Since I had no parsley, I added a little chopped basil, and instead of celery, I chopped the chard stem and added that to the mix. While I only had male zucchini blossoms, which means no cute baby zucchinis, the blossoms themselves were a beautiful addition and made the pie stand out above the typical Greek veggie pastry. For the pastry base, I used the rough puff recipe from the Ottolenghi cookbook, which worked very well.

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