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Kolokithopita: Greek Style Filo Pie

You've probably heard of 'Spanakopita', the classic Greek dish made with spinach, filo pastry and feta cheese. This is a similar dish - and just as easy to make - called 'Kolokithopita' because it's made with courgettes or squash rather than spinach. We like to make this in the summer months on our Greek Cooking Courses at the height of courgette season. Serve alongside Greek Country BeansBeetroot Tzatsiki, Pitta Bread and finish with Apricot & Hazelnut Baklava for a complete Greek-inspired feast!

Greek Style Filo Pie

Serves: 4


  • 6 filo sheets (30cm x18cm)
  • knob of butter melted (for brushing sheets of filo)


  • 100g feta cheese, crumbled
  • 80g curd cheese
  • 100ml plain yoghurt
  • 1 egg
  • 1 medium courgette, grated
  • 2 tbsps fresh mint, chopped
  • 1 garlic clove, finely chopped
  • 2 tomatoes, sliced
  • freshly ground black pepper


  1. Pre-heat oven to 200°C/Gas6.
  2. In a bowl combine the feta, curd cheese, yoghurt, egg, courgette, mint and garlic. Season with lots of freshly ground black pepper.
  3. Grease a shallow pie dish (approximately 22cm x 14cm) and then layer the pie by placing a sheet of filo to line the dish and brushing with butter then layering another filo sheet followed by half the feta sauce and tomato slices. Repeat with another 2 sheets of filo, buttered inbetween and the rest of the feta sauce and tomatoes. Then fold over the excess filo and scrunch a couple of sheets on top of the pie and brush with butter. Bake for approximately 20–25 minutes, until golden.