|8||Sheets filo pastry|
|1||Lemon; juice of|
|1||6 1/2 ounces black olives in brine; drained and chopped|
|7 ounces||Feta cheese|
|2||Tomatoes; roughly chopped|
|½||Red onion; roughly chopped|
|1||Handful fresh basil leaves|
|Freshly ground black pepper|
Preheat the oven to 220C. Put a clean tea towel on the work surface and lay six sheets of filo pastry on it, overlapping the sheets to form a large rectangle. Brush the filo with olive oil.
In a bowl, mix together the courgette, lemon juice, half the olives, half the crumbled feta, tomatoes and onion. Spread the mixture over the filo and scatter on most of the basil leaves, reserving a few of the best to garnish. Season with pepper.
Using the tea towel, roll the filo into a cylinder. Place on a greased baking sheet in a horseshoe shape. If there are any cracks, patch them with the remaining filo. Brush with a little oil and bake for 15 minutes, or until the pastry is golden brown.
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