Courgette and Brie Filo Bake

There’s something magical that happens when crisp, golden filo meets melty cheese and tender vegetables. This Courgette and Brie Filo Bake brings that magic straight to your table. The contrast between the flaky pastry and the creamy brie, with the fresh bite of courgette and a kiss of thyme, makes each forkful irresistibly rich and light all at once. It’s the kind of dish you’ll crave on cozy nights or impress with at brunches. Trust me, this one’s a keeper.

Behind the Recipe

This dish was born out of one of those “what’s in the fridge” moments, where brie and a few courgettes sat quietly, waiting to become something wonderful. I had a roll of filo pastry ready to be used, and it all just clicked. The result? A bake that feels both indulgent and balanced, with textures and flavors that play so well together. It’s become a go-to when I want something elegant but unfussy.

Recipe Origin or Trivia

Filo pastry has roots in Middle Eastern and Balkan cuisines, known for its paper-thin layers and satisfying crunch. It’s often used in both sweet and savory dishes like baklava or spanakopita. This recipe gives it a modern twist by pairing it with brie, a soft French cheese known for its creamy, buttery flavor, and courgettes, which are a staple in Mediterranean cooking. It’s a little fusion, a little comfort, and a whole lot of flavor.

Why You’ll Love Courgette and Brie Filo Bake

There are so many reasons this recipe will quickly become a favorite in your kitchen:

Versatile: Serve it as a main dish, a side, or even cut into small squares for a party appetizer.

Budget-Friendly: Uses just a few affordable ingredients that go a long way.

Quick and Easy: Prep time is minimal, and the oven does most of the work.

Customizable: Add herbs, swap cheeses, or toss in other veggies to make it your own.

Crowd-Pleasing: That crispy filo and gooey cheese combo wins over everyone.

Make-Ahead Friendly: Assemble earlier in the day, pop it in the oven before serving.

Great for Leftovers: Reheats beautifully for lunch the next day.

Chef’s Pro Tips for Perfect Results

Want to get that golden, bakery-style finish and perfect filling? Here’s how:

• Use melted butter or olive oil between each sheet of filo for that ultra-crisp finish.
• Make sure the courgette slices are dry before layering to prevent a soggy base.
• Let the bake rest for 5 to 10 minutes before cutting so everything sets nicely.
• Don’t overstuff it, filo needs space to crisp and puff.
• Bake on the lower oven rack to ensure the bottom gets golden too.

Kitchen Tools You’ll Need

You won’t need anything fancy, just these few essentials:

Sharp knife: For slicing courgette and brie cleanly.

Pastry brush: To gently coat each filo layer with oil or butter.

Baking dish: A medium ceramic or glass dish works best for even cooking.

Cutting board: For prepping your veg and cheese.

Oven mitts: Essential for pulling that hot, bubbling bake out of the oven.

Ingredients in Courgette and Brie Filo Bake

This combination creates layers of texture and flavor that shine together:

1. Filo Pastry Sheets: 6 to 8 sheets (thawed if frozen). They give the bake its signature crispness and delicate structure.
2. Courgettes: 2 medium, thinly sliced. They add a fresh, mild flavor and soft texture.
3. Brie Cheese: 200 grams, sliced. Melts into creamy pools that pair perfectly with the crisp filo.
4. Olive Oil or Melted Butter: 4 tablespoons. Used to brush between layers for a golden, flaky result.
5. Fresh Thyme: 1 tablespoon, leaves only. Adds a subtle herbal note that brightens the dish.
6. Salt and Black Pepper: To taste. Brings out the natural flavors of the veg and cheese.

Ingredient Substitutions

Running low on something? Here’s how to swap smartly:

Brie: Camembert or goat cheese for a different creamy twist.
Courgette: Thin slices of eggplant or even mushrooms for variety.
Olive Oil: Melted butter works just as well for brushing the pastry.
Thyme: Swap for rosemary, oregano, or basil based on preference.
Filo Pastry: In a pinch, use puff pastry (adjust cooking time accordingly).

Ingredient Spotlight

Brie: This soft, creamy French cheese melts beautifully and adds richness without overwhelming the dish. Its mild, buttery taste pairs perfectly with the delicate filo and tender courgette.

Courgette: A versatile summer squash that stays tender and mild when baked. It soaks up flavor while keeping things light and fresh.

Instructions for Making Courgette and Brie Filo Bake

Alright, let’s get into the fun part — putting it all together. You’ll be amazed how quickly this comes together.

1. Preheat Your Equipment:
   Set your oven to 180°C (350°F) and grease your baking dish lightly with oil or butter.
2. Combine Ingredients:
   Lay out your sliced courgettes and brie. Season the courgettes lightly with salt and pepper.
3. Prepare Your Cooking Vessel:
   Place a sheet of filo in the dish, letting the edges hang over. Brush with oil. Repeat layering and brushing until you’ve used half the filo.
4. Assemble the Dish:
   Layer in half the courgette slices, followed by half the brie and a sprinkle of thyme. Repeat with the remaining courgette, brie, and thyme.
5. Cook to Perfection:
   Fold over the overhanging filo sheets to enclose the filling. Add remaining filo sheets on top, brushing each with oil. Bake for 30 to 35 minutes until golden and crisp.
6. Finishing Touches:
   Let the bake sit for about 10 minutes after removing it from the oven so the layers set.
7. Serve and Enjoy:
   Slice and serve warm with a crisp green salad or a bowl of soup for a full meal.

Texture & Flavor Secrets

The magic of this bake lies in its contrast. The filo is impossibly crisp and golden, flaking delicately with each bite. Inside, the courgettes turn soft and silky, while the brie melts into rich, gooey ribbons that hold it all together. Every bite delivers creamy, crunchy, fresh, and savory all at once.

Cooking Tips & Tricks

Here are a few little tricks to make sure everything turns out just right:

• Use a damp cloth to cover the unused filo while layering to prevent drying out.
• For even more flavor, sauté the courgettes with garlic before layering.
• Use a glass dish if you want to check the browning on the bottom as it bakes.

What to Avoid

To save yourself from common baking woes, keep these in mind:

• Don’t skip brushing each sheet of filo, or it won’t crisp properly.
• Avoid watery courgettes — pat them dry with paper towels before assembling.
• Don’t bake at too low a temperature, or the pastry will be limp instead of crisp.

Nutrition Facts

Servings: 4
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

You can prep the whole dish ahead and refrigerate it uncooked for up to a day. Once baked, store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven to regain that crispy filo. Avoid microwaving as it can make the pastry soggy.

How to Serve Courgette and Brie Filo Bake

Serve slices alongside a peppery arugula salad with lemon vinaigrette or a tomato soup for cozy contrast. It also makes a standout brunch centerpiece or light dinner with some roasted potatoes.

Creative Leftover Transformations

Leftovers? Lucky you. Here’s what to do:

• Reheat and top with a fried egg for a savory breakfast.
• Cut into cubes and tuck into a pita with greens and hummus.
• Crumble over a bowl of lentils or grains for a filling lunch bowl.

Additional Tips

If you want to make it extra special, sprinkle grated parmesan on the top layer before baking for a deeper golden crust. Let kids help with the layering — filo is fun to work with and forgiving.

Make It a Showstopper

Serve it in the same dish you baked it in for a rustic presentation. Garnish with a sprig of fresh thyme or edible flowers. Pair with a linen napkin and a vintage-style fork for that cozy, farmhouse vibe.

Variations to Try

• Spinach and Feta Filo Bake: Replace courgettes and brie with sautéed spinach and crumbled feta.
• Caramelized Onion and Goat Cheese: Add slow-cooked onions and tangy goat cheese instead.
• Mushroom and Herb: Use sautéed mushrooms with fresh parsley and thyme for an earthy twist.
• Roasted Red Pepper and Mozzarella: Sweet roasted peppers and creamy mozzarella create a Mediterranean feel.
• Sweet Potato and Ricotta: Swap in thin sweet potato slices and creamy ricotta for a fall-inspired version.

FAQ’s

Q1: Can I use frozen filo pastry?

A1: Yes, just make sure it’s completely thawed before using and handle it gently as it can tear easily.

Q2: What’s the best way to reheat leftovers?

A2: Use an oven or toaster oven at 180°C (350°F) for 10 minutes to restore the crispness.

Q3: Can I add meat to this recipe?

A3: Absolutely, cooked shredded chicken or turkey would work well layered with the vegetables.

Q4: What’s the difference between filo and puff pastry?

A4: Filo is paper-thin and crisps up in layers. Puff pastry is thicker and puffs up with buttery layers.

Q5: Can I make this gluten-free?

A5: Yes, use gluten-free filo sheets available at specialty or health food stores.

Q6: Do I need to peel the courgettes?

A6: Nope, just wash and slice thinly. The skin adds color and texture.

Q7: Is this recipe kid-friendly?

A7: Definitely. The creamy cheese and crispy pastry make it a hit even with picky eaters.

Q8: How do I prevent the bottom from getting soggy?

A8: Dry the courgettes thoroughly and bake on the lower oven rack.

Q9: Can I freeze the unbaked bake?

A9: Yes, assemble, wrap tightly, and freeze. Bake from frozen, adding extra time.

Q10: What herbs pair well with this dish?

A10: Thyme, oregano, rosemary, and even a touch of mint can work beautifully.

Conclusion

So there you have it — a bake that’s elegant yet easy, creamy yet crisp, and sure to win hearts at any table. Courgette and Brie Filo Bake isn’t just a meal, it’s a little celebration in a dish. Let me tell you, it’s worth every bite.

Print