Courgette and rice filo pie from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • kkmatti on July 20, 2023

    This looked beautiful, but we didn't enjoy it as much as I hoped. The rice/zucchini mixture just doesn't add a lot of flavor to the filo.

  • Pamsy on May 12, 2019

    This is a super dish, although I probably wouldn't have tried it, if it hadn't been for the other 2 positive reviews. I was very sceptical about the method of cooking the rice........but it works like magic! Makes a good light lunch. I used coriander instead of dill and parsley and the flavour was great.

  • eeeve on April 05, 2017

    Pure genius! And utterly delicious. Only find brushing all the layers of filo with butter a bit of a faff, so might try Kelli_L's suggestion and make without pastry. It does look great with the crumpled filo sheets, though; would be a lovely dish for guests.

  • Kelli_L on January 06, 2016

    Family favourite. Also works well as a zucchini slice (without the pasty.

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