Prep time:

Cooking time: 45 minutes

Total time:


1kg Courgettes (grated)

2tsp salt

50g grated cheddar

salt and freshly ground pepper for seasoning

1tsp Nigella seeds

1 beaten egg

For the filo pastry:

100g flour

50ml hot water

30g hot smoked rapeseed oil

5g salt

Nicci Gurr adds a burst of sunshine to outdoor dining with another dish for sharing. Remember this dish requires overnight resting as part of the prep.

Courgette preparation: 

  1. Grate the courgettes and sprinkle with salt. Cover with a tea towel and leave overnight in a colander with a bowl underneath.
  2. The next day, submerge the courgettes in water to rinse the salt from them. Then gather in a clean tea towel and ring out to get rid of any moisture. Mix the courgettes with salt and pepper and grated cheddar.

Method to make filo pastry:

  1. Place the flour, hot water, hot smoked rapeseed oil and salt into a mixer or bowl and stir until incorporated, then knead for 5 mins. Cover and rest overnight in the fridge

Assembling the spanakopita:

  1. Take the filo pastry and roll out as long and thin as possible. Then using heavily floured hands stretch and manipulate the pastry so it is paper thin.
  2. Make a sausage shape of the courgette filling along one end of the pastry and roll away from you. Taking the long filled sausage of courgette stuffed filo, carefully roll into a flat spiral and place on a baking tray.

    To cook:
  3. Brush with the beaten egg and sprinkle the nigella seeds over the top. Bake for 45 minutes at 180°C slice and serve.

Prep Time: 40 mins + overnight resting

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