Eating In

11 oz courgettes
4 oz Arborio rice
3 tablespoons grated Parmesan cheese
2 free range eggs
1 onion
8 tablespoons olive oil
1 tablespoon chopped marjoram
4 sheets of filo pastry
Salt and pepper

Finely slice the courgettes and the onion and place in a bowl along with the rice, 5 tablespoons of oil, the Parmesan, marjoram and some salt and pepper. Beat the eggs, add to the mixture and stir well. Set aside for 2 hours stirring occasionally. Heat the oven to 180 C or gas mark 4. Pour the remaining oil into a small bowl. Oil an 8-inch round spring clip flan tin. Put the first layer of filo pastry into the tin, allowing them ends to hang over the sides. Using a pastry brush, brush the sheet with oil. Add the second sheet at right angles to the first and the third and fourth sheets diagonally, each time brushing oil onto each sheet. Stir the courgette mixture thoroughly and spoon it into the prepared case, folding the pastry sheets over it one at a time brushing each with oil. Bake the pie for 30 minutes then turn up the heat to 200 C, gas mark 6 for 10 minutes to crisp the top. Cool slightly and turn out onto a serving dish.