Courgette & Brie Filo Bake: Crispy, Tender, and Comforting
If you’re looking for a dish that’s both elegant and cosy, this Courgette & Brie Filo Bake is a must-try. Layers of golden, flaky filo sit atop a tender, custard-soaked base filled with roasted courgettes, creamy Brie, and fresh thyme. The top layer stays beautifully crisp, while the custard gently softens the pastry beneath, creating a melt-in-your-mouth texture that is impossible to resist. Perfect for brunch, lunch, or a comforting dinner, this bake looks far more complicated than it actually is.
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Simple Ingredients, Big Flavours
This recipe takes simple, everyday ingredients and turns them into a dish that feels indulgent and special.
- Filo pastry: Thin, delicate layers that crisp beautifully on top, giving the bake a sophisticated, flaky texture.
- Courgettes: Sweet, roasted, and tender, they add depth and a gentle caramelised flavour that pairs perfectly with cheese.
- Brie cheese: Creamy and rich, it melts into pockets between the pastry folds, offering luxurious, savoury bites.
- Eggs and milk: Combine to create a silky custard that softens the filo beneath while leaving the top crisp and golden.
- Fresh thyme: A simple herb that brings an aromatic, earthy note, lifting the flavours of the courgettes and cheese.
- Olive oil and butter: Roasting the courgettes in olive oil enhances their sweetness, while brushing the filo with butter ensures it bakes to golden perfection.
This combination of ingredients is simple, seasonal, and easily adaptable. It’s a recipe that works for vegetarians and anyone who appreciates a comforting, flavour-packed bake.
How to Make Courgette & Brie Filo Bake
Roast the Courgettes
Start by slicing your courgettes evenly so they roast at the same speed. Season generously with salt and pepper, drizzle with olive oil, and lay them on a parchment-lined tray. Roast at 200°C / 400°F, convection mode on for around 30 minutes, flipping halfway through, until golden and tender. Roasting enhances their natural sweetness and concentrates the flavour, forming a perfect filling for this bake.
Prepare the Filo Base
Reduce the oven to 180°C / 350°F, convection mode off. Brush a 20cm x 20cm baking dish with melted butter. Take a sheet of filo and place it on a clean surface. Brush lightly with butter, fold it in an accordion style, and gently layer it along one side of the dish, folding to fit the dish. Repeat with the remaining sheets until the dish is filled with ruffled pastry. Don’t worry about perfection — the rustic folds add character. Brush the top with any leftover butter and bake for 20 minutes, until golden and crisp.
Make the Custard
While the filo bakes, whisk together the eggs, fresh thyme leaves, salt, and pepper. Slowly pour in the hot milk, starting with a small splash to prevent scrambling, then gradually add the rest while whisking continuously. This custard will soak into the base, giving the bake its signature tender texture.
Assemble and Bake
Lower the oven to 170°C / 340°F, convection mode off. Gently tuck the roasted courgettes and slices of Brie between the crisp filo folds.
Pour the custard evenly over the top. Don’t worry if the filo cracks slightly — it all bakes together beautifully. Bake for 25–30 minutes, until the custard is set and the top is golden.
Cool and Serve
Allow the bake to rest for 10 minutes before slicing. This brief cooling period helps the custard settle, making it easier to serve. Enjoy it warm for a comforting dish that’s sure to impress family or guests.
Tips & Variations
- Cheese swaps: Brie gives a luxuriously creamy, melty filling, but don’t be afraid to experiment. Camembert or goat’s cheese works beautifully and adds a gentle, tangy twist.
- Herbs: Fresh thyme is classic here, but if you’re after bolder flavours, try a sprinkle of rosemary or sage for an aromatic lift.
- Filo handling: Filo dries out quickly, so keep it covered with a damp tea towel while working. Lightly brush each layer with butter to ensure a crisp, golden finish. Don’t worry if the folds aren’t perfect — the rustic look is part of the charm.
- Serving ideas: This bake pairs beautifully with a fresh green salad, roasted cherry tomatoes, or a drizzle of balsamic glaze for a touch of elegance. Perfect for brunch, lunch, or a cosy dinner.
- Make ahead: You can roast the courgettes in advance—doing it a day ahead saves time without compromising flavour. For the best texture, prep the remaining ingredients just before baking.
- Leftovers: This bake is at its best fresh from the oven, but any leftovers keep well in the fridge. Reheat gently at 160°C / 320°F for 5–10 minutes to restore the crispiness of the filo.
Perfect for Any Occasion
Whether you’re hosting a brunch, a casual lunch, or a cosy dinner, this bake delivers on taste, texture, and presentation. Its rustic, layered look makes it feel special, while the custard-soaked base keeps each slice tender and comforting. Leftovers can be stored in the fridge for up to two days and are delicious cold or gently reheated.
Instagram Tutorial & More
Watch this Courgette & Brie Filo Bake come to life in our quick Instagram video. And if you love this recipe, you’re going to adore our other phyllo pastry recipes, like:
- Raspberry Ruffled Milk Pie
- Filo Pistachio Buns
- Pesto Mozzarella Filo Buns
- Mini Pistachio Baklava Rolls
- Feta and Spinach Filo Twist
- Cheesy Beef Filo Parcels
Happy baking,
Izabella
Description
This Courgette & Brie Filo Bake is the kind of dish that feels both elegant and cosy at the same time. The top layer of filo turns beautifully crisp and golden, while the custard beneath soaks into the pastry, leaving it tender and almost melt-in-your-mouth. Sweet roasted courgettes bring a gentle caramelised flavour, perfectly balanced by the creamy richness of Brie and the freshness of thyme. It’s simple to prepare, looks impressive on the table, and makes a perfect choice for brunch, lunch, or a comforting supper.
Ingredients
20cmx 20cm baking dish
Instructions
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Start by heating the oven to 200°C / 400°F, convection/fan setting on. Line a baking tray with parchment paper and scatter over the courgette slices. Season well and drizzle with olive oil. Roast for around 30 minutes, flipping halfway, until golden and soft. Set aside while you move on.
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Turn the oven down to 180°C / 350°F, convection/fan setting off and grease the 20cm x 20cm baking dish with melted butter. Take a sheet of filo and place it on a clean working surface. Brush it lightly with butter, then fold it back and forth like an accordion. Nestle it along one side of the dish, folding to fit the baking dish size. Repeat with the remaining sheets until the dish is filled with ruffled pastry. Don’t worry about being perfect — the rustic look is part of the charm. Brush the top with any leftover butter and bake for 20 minutes, until golden and crisp.
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While the pastry is baking, whisk the eggs with thyme, salt, and pepper. Slowly stream in the hot milk, starting with just a splash so the eggs don’t scramble, then add the rest, whisking constantly.
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Drop the oven down once more to 170°C / 340°F, convection/fan setting off. Gently tuck the roasted courgettes and Brie slices between the crisp filo folds. The pastry will crack a little, but that’s completely fine — it all bakes together beautifully. Pour the custard evenly over the top and bake for 25–30 minutes, until the custard is set and golden.
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Leave it to cool for 10 minutes (torture, I know!) before slicing. Serve warm, and watch it disappear.
Nutrition Facts
Servings: 4 ServingCalories:334.04kcalTotal Fat:23.25gSaturated Fat: 11.21gTrans Fat: 0.01gCholesterol:165.49mgSodium:299.56mgPotassium:361.64mgTotal Carbohydrate:19.01gDietary Fiber: 1.06gSugars: 6.26gProtein:12.52gVitamin A: 193.98IUVitamin C: 10.88mgCalcium: 162.92mgIron: 1.7mgVitamin D: 1.89IUVitamin E: 1.24IUVitamin K: 6.57mcgThiamin: 0.22mgRiboflavin: 0.51mgNiacin: 1.4mgVitamin B6: 0.22mgFolate: 48.24mcgVitamin B12: 0.95mcgPhosphorus: 210.7mgMagnesium: 30.59mgZinc: 1.42mg
Note
Courgettes: Slice evenly so they roast at the same speed.
Filo pastry: Keep covered with a clean, damp tea towel while working, as it dries out quickly. The folds don’t need to be perfect — the rustic look is part of the charm.
Cheese swaps: Brie works beautifully, but Camembert or goat’s cheese would add a deliciously tangy twist.
Custard tip: Ensure the milk is hot but not boiling when whisking into the eggs, otherwise the eggs may scramble.
Texture: The filo stays crisp on top, while the custard softens the layers beneath, giving the bake a tender, almost pudding-like base.
Serving ideas: Serve warm with a fresh green salad, or enjoy cold the next day in lunchboxes.
