• 2 bunches spring onions, chopped
  • 1 large chopped red chilli, deseeded
  • 1⁄2 tablespoon olive oil plus extra for greasing
  • 2 teaspoons fennel seeds
  • 50g cooked short grain rice
  • 750g courgettes coarsely grated, drained in a colander
  • 2 x 400g tins butter beans (no added salt), drained and rinsed
  • 5 tablespoons fresh flat leaf parsley, chopped, stalks removed
  • 2 tablespoons fresh mint, chopped
  • 3 eggs, lightly beaten, plus 1 beaten for brushing
  • 200ml low fat crème fraîche
  • Ground black pepper
  • 200g Filo pastry, fresh or frozen

Courgette and butter bean pie

  1. Preheat oven to 190°C/375°F/gas 5.
  2. Cook the spring onions and chilli in 1⁄2 tablespoon olive oil for 3 minutes or until softened then add the fennel seeds and cooked rice. Stir in the grated courgettes and butter beans. Remove from the heat and leave to cool.
  3. Once cooled, stir in the parsley, mint, eggs and crème fraîche and mix well. Season with ground black pepper.
  4. Use a little olive oil to grease a 30 x 20cm roasting dish. Pour in the courgette mixture. Top with layers of Filo pastry brushed with beaten egg. Bake in the oven for about 40 minutes until golden brown.