Cheese, courgette and honey pie recipe
 This comforting Greek cheese pie (‘tiropita me meli’) made with kataifi pastry (a kind of shredded filo) is served with a tomato, rusk, and olive salad. To make this recipe you will need a 25x25cm/10x10in baking dish or similar. large knob of butter200g/7oz feta, crumbled175g/6oz kasseri (or gruyère), grated75g/2½oz halloumi, grated350g/12oz courgettes, coarsely grated2 free-range eggsfreshly ground white pepperfew sprigs fresh thyme, leaves picked300g/10½oz kataifi pastry175ml/6fl oz double cream175ml/6fl oz full-fat milk50g/1¾oz walnuts, finely choppedolive oil, for drizzling3 tbsp honey large knob of butter 200g/7oz feta, crumbled 175g/6oz kasseri (or gruyère), grated 75g/2½oz halloumi, grated 350g/12oz courgettes, coarsely grated 2 free-range eggs freshly ground white pepper few sprigs fresh thyme, leaves picked 300g/10½oz kataifi pastry 175ml/6fl oz double cream 175ml/6fl oz full-fat milk 50g/1¾oz walnuts, finely chopped olive oil, for drizzling 3 tbsp honey ½ red onion, thinly sliced1 tbsp red wine vinegar12 black olives, pitted and torn400g/14oz ripe tomatoes, cut into different shapes and sizes6 Cretan 'daxos' barley rusks (or wholemeal crispbreads), crumbled1 tbsp drained capers2 tbsp extra virgin olive oilfew sprigs basil, leaves picked and roughly tornfew sprigs flat-leaf parsley, roughly chopped½ tsp dried oreganosea salt and freshly ground black pepper ½ red onion, thinly sliced 1 tbsp red wine vinegar 12 black olives, pitted and torn 400g/14oz ripe tomatoes, cut into different shapes and sizes 6 Cretan 'daxos' barley rusks (or wholemeal crispbreads), crumbled 1 tbsp drained capers 2 tbsp extra virgin olive oil few sprigs basil, leaves picked and roughly torn few sprigs flat-leaf parsley, roughly chopped ½ tsp dried oregano sea salt and freshly ground black pepper Method To make the cheese, courgette, and honey pie, grease a 25x25cm/10x10in baking dish with butter.Combine the feta, kasseri (or gruyère if using), halloumi and courgettes in a large mixing bowl. In another small bowl, whisk one of the eggs with a pinch of white pepper and the thyme leaves and add this to the cheese mixture, mixing well. Tease the kataifi pastry apart and lay half of it in the greased baking dish, easing it up the sides a little. Fill with the cheese mixture. Drape the rest of the kataifi pastry over the top, then whisk the remaining egg with the cream and milk and then pour this evenly over the entire pie. Leave to one side for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Scatter the walnuts over the top of the pie, drizzle everything with olive oil, then put the baking dish directly on the bottom of the oven and bake for 35 minutes, or until crisp and golden-brown. Drizzle over the honey, then return to the oven for 10–15 minutes, or until dark golden-brown. Leave the pie in the tray for 10 minutes before serving.To make the tomato, rusk and olive salad, combine the red onion and red wine vinegar in a large mixing bowl and leave to soften for 5 minutes.Add the tomatoes, olives and rusks (or crispbreads) to the bowl, then add the capers, basil, parsley and extra virgin olive oil. Season to taste with salt and pepper. Scatter over the dried oregano and serve with slices of the pie. To make the cheese, courgette, and honey pie, grease a 25x25cm/10x10in baking dish with butter. To make the cheese, courgette, and honey pie, grease a 25x25cm/10x10in baking dish with butter. Combine the feta, kasseri (or gruyère if using), halloumi and courgettes in a large mixing bowl. In another small bowl, whisk one of the eggs with a pinch of white pepper and the thyme leaves and add this to the cheese mixture, mixing well. Combine the feta, kasseri (or gruyère if using), halloumi and courgettes in a large mixing bowl. In another small bowl, whisk one of the eggs with a pinch of white pepper and the thyme leaves and add this to the cheese mixture, mixing well. Tease the kataifi pastry apart and lay half of it in the greased baking dish, easing it up the sides a little. Fill with the cheese mixture. Drape the rest of the kataifi pastry over the top, then whisk the remaining egg with the cream and milk and then pour this evenly over the entire pie. Leave to one side for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Tease the kataifi pastry apart and lay half of it in the greased baking dish, easing it up the sides a little. Fill with the cheese mixture. Drape the rest of the kataifi pastry over the top, then whisk the remaining egg with the cream and milk and then pour this evenly over the entire pie. Leave to one side for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Scatter the walnuts over the top of the pie, drizzle everything with olive oil, then put the baking dish directly on the bottom of the oven and bake for 35 minutes, or until crisp and golden-brown. Scatter the walnuts over the top of the pie, drizzle everything with olive oil, then put the baking dish directly on the bottom of the oven and bake for 35 minutes, or until crisp and golden-brown. Drizzle over the honey, then return to the oven for 10–15 minutes, or until dark golden-brown. Leave the pie in the tray for 10 minutes before serving. Drizzle over the honey, then return to the oven for 10–15 minutes, or until dark golden-brown. Leave the pie in the tray for 10 minutes before serving. To make the tomato, rusk and olive salad, combine the red onion and red wine vinegar in a large mixing bowl and leave to soften for 5 minutes. To make the tomato, rusk and olive salad, combine the red onion and red wine vinegar in a large mixing bowl and leave to soften for 5 minutes. Add the tomatoes, olives and rusks (or crispbreads) to the bowl, then add the capers, basil, parsley and extra virgin olive oil. Season to taste with salt and pepper. Scatter over the dried oregano and serve with slices of the pie. Add the tomatoes, olives and rusks (or crispbreads) to the bowl, then add the capers, basil, parsley and extra virgin olive oil. Season to taste with salt and pepper. Scatter over the dried oregano and serve with slices of the pie.