Andrew and I returned yesterday to icy sidewalks and brisk air after a week of sunshine and sixties in Los Angeles. My Vitamin D levels are up, and I’m certain this elevated mood will last for at least a few days.

Just before we left, I got to open two Christmas gifts (so as to avoid lugging gifts to and from California): a stand up Kitchen Aid mixer and Nigella Lawson’s How to Be a Domestic Goddess. Opening gifts was bittersweet because while I was thrilled with these two new kitchen additions, I knew I’d have to wait an entire week to use them. Last night, after a full day of travel (and a loss of two hours), exhausted we ordered Thai from our fave neighborhood spot and planned for the morning a re-stocking grocery run.

Zucchini and Chickpea Filo Pie
From How To Be a Domestic Goddess
(My notes are in italics.)

1/2 tsp cumin seeds (or 1/4 tsp ground cumin)
1 small onion or 1/2 large onion, finely diced
2 T olive oil
1/2 tsp tumeric
1 tsp ground coriander (or 2 T fresh cilantro, finely chopped)
3 plump zucchini
generous 1/2 c basmati rice (I used brown basmati and cooked it about half way before starting)
2 1/4 c vegetable stock
2 15-ounce cans of chickpeas, drained
scant 1/2 c melted butter
7 ounces filo pastry dough

Preheat the oven to 400 F and put in a baking sheet.
Gently fry the cumin seeds and onion in the olive oil until soft (or, if using the ground cumin, wait to add it with the rest of the spices). Add the tumeric and coriander (if using cilantro, add it at the very end, with the chickpeas). Dice the zucchini (unpeeled), add them to the onions and cook on a fairly high heat to prevent the zucchini becoming watery. When they are soft but still holding their shape, add the rice and stir well, letting the rice become well coated in the oil. Add the stock 1/2 cup at a time, stirring while you do so. When all the liquid has been absorbed the rice should be cooked, so take it off the heat, stir in the chickpeas, and check the seasoning.

Brush the insides of an 8-inch spring form pan (unfortunately, mine is a 10-inch pan, meaning my pie turned out shallower) with some of the melted butter. Line the bottom and sides of the pan with 3/4 of the filo, buttering each piece as you layer. Leave a little filo overlapping the sides, and keep 3 to 4 layers for the top. Carefully put in the slightly cooled filling, and then fold in the overlaps. Butter the last layers of filo and scrunch on top of the pie as a covering. Brush with a final coat of butter, and put in the oven for about 20 minutes, or until the filo is golden and the middle hot.

I served the pie for dinner with orange slices and a salad with yogurt dill dressing. I’m looking forward to a room temperature slice for a savory breakfast.