GREEK COURGETTE, POLENTA, FETA CHEESE AND DILL PIE
1 kg courgettes cut into slices about 2cm thick
3 tbsp olive oil
sea salt and pepper
125g spring onions trimmed but not chopped
5 eggs lightly beaten
150g Greek yoghurt
35g medium polenta
50g grana padano finely grated
20g dill leaves (don’t use the thick stalks)
3 garlic cloves finely grated (use the same grater you use for the grana padano)
Preheat oven to 190 C fan.
Put courgettes in roasting dish in a single layer. Toss with 2 tbsp olive oil and season. Roast for 10 minutes then add remaining olive oil and spring onions. Return to the oven and roast for another 10-15 minutes. The courgettes should be tender and the spring onions slightly scorched.
Reduce oven to 170 C fan.
In a large bowl mix all the other ingredients and season well. Spoon the vegetables into a metal dish cast iron is best (I used my frypan) but if you only have a ceramic gratin dish just use that. Mine was about 28cm in diameter. Pour the batter over the vegetables and bake in oven for 15-20 minutes until just set, golden and slightly puffy. Metal conducts heat better than ceramics so if you are using a frypan it may need only 10 minutes in the oven. Serves 4.