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Before you jump to Leek and Courgette Filo Pie recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.
Remember when the only men and women who cared about the environment were tree huggers as well as hippies? Those days are over, and it appears we all realize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we cannot transform things for the better without everyone’s active contribution. These modifications need to start happening, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going more green.
Refrigerators and freezers use a lot of electricity, particularly when they are not running as efficiently as they should. You can easily save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. You can minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. Efficient living is definitely something we can all do, without difficulty. Largely, all it takes is a bit of common sense.
We hope you got insight from reading it, now let’s go back to leek and courgette filo pie recipe. To cook leek and courgette filo pie you need 7 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Leek and Courgette Filo Pie:
- Take 250 grams filo pastry (one packet)
- Get 130 grams unsalted butter or margarine
- You need 600 grams courgettes finely chopped (3 large courgettes)
- Get 2 large leeks
- Use 4 medium eggs
- Get 250 grams feta cheese
- Use 150 grams mature cheddar cheese
Instructions to make Leek and Courgette Filo Pie:
- Cook the chopped courgettes and leeks. Fry them gently in a little oil and let them sweat for 10 minutes. Alternatively cook in the oven with a little oil until soft. Add a little salt and pepper and let them cool. Squeeze out as much water as possible.
- Grease an oblong baking dish. I used a 26 cm by 22 cm dish. Reverse the baking dish and cut the filo pastry sheets to fit the size of that dish - it will make it easier to handle the pastry sheets. Melt the butter.
- Roughly divide the filo pastry into 3. Lay the first sheet on the bottom of the dish and brush throughly with the melted butter. Continue the same process with the rest of the first stack of sheets making sure very sheet is well brushed with butter. Scatter the courgette and leek mix over the top.
- Continue with the second stack of filo pastry sheets, again making sure that you brush every sheet with melted butter before adding the next one. When you have used up the second stack, spread the 4 beaten medium eggs over the dish and scatter the feta cheese. Add roughly 100 grated mature cheese.
- Use the third stack of filo pastry sheets as before, Finally brush the top with more melted butter and scatter the rest of the grated cheese. Cut the filo pastry into 16 squares before you put it in the oven. Bake in a pre heated oven at 180 degrees for about 30 minutes.
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