Courgette flowers are such a summery delight! While they’re fantastic battered and deep-fried, they don’t last long after being picked. If you’ve kept them in the fridge for a few days and they’ve shriveled up a bit, don’t worry—this Ricotta & Lemon Filo Pie with Courgette Flowers is the perfect way to use them.
This dish is a versatile, fridge-clearing wonder, perfect for using up bits of leftover vegetables and herbs. I had a handful of chopped tomatoes, spring onions, roasted aubergine, and a bundle of herbs like coriander, mint, and chives. All of it got folded into a creamy, lemony ricotta and egg filling with grated parmesan—and voilà! Into the pie it went.
The star topping? Those beautiful courgette flowers and a few leftover bimi stalks. After baking until golden, I finished the pie with crumbled feta, fresh mint, za’atar, and a drizzle of honey. A dreamy mix of savoury, herbaceous and a little sweet.
Make it your own
You can totally swap in your favourite vegetables. As a base, always use:
- Ricotta
- Eggs
- Parmesan cheese
- Lemon zest
- Salt & pepper
Then get creative: think courgette, spinach, mushrooms, asparagus, or peppers. For topping, feel free to add crispy bacon, smoked salmon, or even cubes of halloumi before baking.
Why You’ll Love This Recipe
✔️ Perfect way to use up leftover veggies and herbs
✔️ Beautiful way to feature seasonal courgette flowers
✔️ Creamy, lemony, savoury and a little sweet
✔️ Versatile – easily vegetarian or customisable with proteins
✔️ Gorgeous presentation with minimal effort
FAQ
What can I substitute for courgette flowers?
No courgette flowers? No problem. Just use thinly sliced courgette rounds or asparagus tips for decoration and texture.
Can I use puff pastry or shortcrust instead of filo?
Yes! Filo gives a crispy, delicate crust, but puff or shortcrust pastry will work just as well—just adjust the baking time slightly.
Can I make this pie in advance?
You can prepare the filling and assemble the pie a few hours ahead. Bake when ready to serve, or bake and reheat gently in the oven.
Is this recipe freezer friendly?
Yes, you can freeze it after baking. Let it cool completely, wrap well, and freeze for up to 2 months. Reheat in a hot oven until crisp and warmed through.
Can I make this recipe without eggs?
Eggs help bind the ricotta filling, but if needed, try substituting with a flax egg or a bit of cream and extra parmesan to help it set.
Looking for more pie inspiration? Then what about my Caramelised Fennel & Courgette Puff Pastry Pies or Easy Courgette, Leek & Lemon Puff Pastry Pie.
——————–
