This is an incredibly light, tasty variant on Kremythopittas. It’s very easy indeed to make, and can be made in one big baking dish, but looks lovely and professional baked and served in four individual terracotta dishes

2 medium courgettes, sliced as thinly as you can

6 – 8 cornichons, roughly chopped

grated zest of 1 lemon, plus half its juice

3 eggs

200g Greek style yoghurt

100g feta cheese, crumbled

15g fresh dill, leaves and stalks separated and chopped finely

8 sheets filo pastry

your favourite oil for brushing pastry before baking

• Heat the oven to 180C, gas mark 4

• Heat a knob of butter in a big frying pan, and add the chopped dill stalks, fry for a minute, then add the courgettes. Turn the heat down and fry gently for 6 to 8 minutes until they start to go golden. Add the cornichons, cook for another minute, add the lemon zest, and remove from the heat

• Break the eggs into a mixing bowl and beat in the yoghurt, and 3/4 of the remaining chopped dill leaves. Mix in the feta and the lemon juice, season with salt and pepper, and stir in the courgettes

• If you’re using individual terracotta dishes - cut 3 sheets of filo in half, and layer them in a dish, oiling them as you go. Pile in some of the mix, scatter with some dill, and fold the edges of the pastry inwards, though not covering the mixture. Repeat for the other 3 dishes

• Bake in the oven for 40 or so minutes, or until the pastry is crisp and golden. Take them out of the oven, allow to stand for 10 minutes, then serve with rocket or lettuce and little cherry tomatoes

• If you’re using one big dish, arrange all 8 sheets in it, brushing with oil, and folding the edges of the pastry inwards once you've piled the cheese and courgette mix in and sprinkled it with dill. It’ll take about 40 minutes to bake