Crispy Courgette & Red Pepper Pesto Filo Spiral
A savoury twist on the viral crinkle cake, this stunning spiral pie showcases farm-fresh courgettes and The Happy Pear’s Spicy Red Pepper Pesto. Crinkled filo pastry is layered with thinly sliced courgette and brushed with vibrant pesto, then baked until golden and caramelised. Finished with fresh herbs, this crispy, flavour-packed centrepiece is perfect warm or at room temperature for lunches, picnics, or summer sharing platters.
Takes 50 minutes
Serves 6
Ingredients
Main Ingredients
- 7 sheets filo pastry approx. 270g
- 4 tbsp olive oil or melted vegan butter for brushing
- 2 medium courgettes approx. 300g
- Zest of 1 lemon
- 135 g The Happy Pear Spicy Red Pepper Pesto approx. ½ cup
To finish
- Small handful fresh herbs such as coriander chives, parsley, or basil, finely chopped
- Pinch of flaky sea salt optional
Instructions
Preheat and prepare the tin:
- Preheat the oven to 180°C (fan 160°C) / 356°F. Lightly oil or line a 20cm x 30cm (8 in x 12 in) pie dish, ideally one with a removable base. If using a fixed-base tin, line with baking parchment for easier removal.
Create the base layer:
- Take 1 sheet of filo pastry and fold it in half lengthways. Brush the surface with 1 tbsp of the red pepper pesto, then lay it flat across the bottom of the dish with the pesto side facing upwards.
Prepare the courgettes:
- Using a mandoline or sharp knife, finely slice the courgettes. Place in a bowl with 2 tbsp olive oil, the zest of 1 lemon, and a pinch of salt. Toss to coat evenly.
Assemble the spiral pastry:
- Take 1 sheet of filo at a time, brush evenly with 1–2 tbsp of pesto, and gently pleat it into an accordion shape (each fold about 2–3cm wide). Begin placing the folded sheet in the centre of the dish, spiralling outward. As you go, tuck an even layer of the courgette slices between the folds for even distribution. Repeat with the remaining filo sheets, pesto, and courgette until the dish is filled.
Bake until golden and crisp:
- Place the pie in the preheated oven and bake for 20–25 minutes, or until the pastry is deeply golden, crisp, and the pesto is caramelised on top.
Finish and serve:
- Remove from the oven and allow to cool slightly. Sprinkle with finely chopped herbs and a pinch of flaky sea salt, if using. Slice into wedges or squares and serve warm or at room temperature.
