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Courgette, pistachio and olive filo pie
Fruit and vegetables
1kg/2lb 4oz
courgettes
, very finely sliced (ideally with a mandoline)
1
fennel
bulb, very finely sliced (ideally with a mandoline)
6
garlic
cloves, very finely sliced (ideally with a mandoline)
70g/3oz baby
spinach
10g/⅓oz
mint
leaves, finely sliced
Tins, packets and jars
65g/2⅓oz pitted green
olives
, roughly chopped
3 tsp
sumac
400g tin
chickpeas
, drained
Cooking ingredients
120ml/4fl oz
olive oil
1½ tsp
fennel seeds
, crushed
½ tsp
cumin
seeds, crushed
50g/1¾oz roasted and salted
pistachios
, shelled and chopped
fine
sea salt
Dairy, eggs and chilled
250g/9oz
hummus
5–7 sheets
filo pastry
Back to recipe
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