- 2 filo pastry sheets, kept under a damp cloth
- 1 tbs sunflower oil
- 400g beef mince
- 1 large zucchini, halved, diced
- 2 large white potatoes, peeled, diced
- 2 tbs sundried tomatoes, drained, chopped
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 2-3 fresh thyme sprigs
- 1 tbs olive oil
Preheat the oven to 190°C (375F).
Line a 20cm (8-inch) fluted ceramic pie dish with the filo pastry sheets, overlapping them as necessary to fit and trimming the excess if needed.
Heat the sunflower oil in a large saucepan set over a moderate heat until hot. Season the beef mince with salt and pepper before adding to the saucepan, browning all over and breaking up with a wooden spoon.
Remove from the heat and stir in the zucchini, potatoes, sun-dried tomatoes and dried herbs. Season to taste, then spoon the mixture into the lined pastry. Top with the fresh thyme and drizzle with olive oil.
Bake for 25-30 minutes, or until the pastry is golden brown and crisp at the edges. Remove from the oven and let cool briefly before serving with tomato sauce and salad.