broccoli and courgette casserole inspired by Jamie Oliver

When I saw that recipe couple weeks ago on Jamie Oliver’s youtube channel, the idea of this casserole was all the time on the back of my head. So finally I decided to try it. Exactly like Jamie said: it’s quick and easy to make and have a look at the effect – it looks great!

Apart from filo pastry, everything else is keto friendly 🙂 But I haven’t found anything (I wasn’t looking for it very much) that could be a keto filo pastry. Sometimes you’re just not able to swap all the ingredients to keto friendly ones and have the same effect.

So the filling is absolutely low carb, so if you’d like to to use some kind of keto pastry with it, go for it. Filo pastry is delicate, crunchy and extremely crispy, so if you’re a fan of this kind of tastes I really encourage you to try this casserole.

I only regret that I have poor quality oven and my casserole couldn’t get crispy and gold on te bottom. But if you have top and bottom heater, place your casserole on the lower shelf and bake until bottom gets brownish and crispy.

As Jamie said in his video, if you don’t have broccoli and courgette, you can use other veggies: cauliflower, green pea, broad beans or asparagus. By adding sun dried tomato paste, you’ll get some extra flavour, but if you don’t have it it’s absolutely fine. The only advice is to grab a stronger cheese, like mature or extra mature cheddar to add some character to this casserole.

broccoli and courgette casserole inspired by Jamie Oliver


  • 1 broccoli
  • 1 medium courgette
  • 1 brown onion (or bunch of spring onions)
  • 1 pack of filo pastry
  • 6 eggs
  • piece of extra mature or mature cheddar
  • 1-2 tbsp sun dried tomato paste or couple sun dried tomatoes
  • natural rock salt and pepper to taste
  • a little bit of olive oil


Thoroughly wash courgette and broccoli. Don’t cut of the broccoli stem. Grate courgette and broccoli (starting from the stem), so you’ll end up with small florets. Finely chop one onion. Also grate the cheese. If you have sun dried tomatoes, place them in a food processor and blend for a paste. You won’t need much of it, only about 1-2 tablespoons.

Combine together all veggies, 6 eggs, salt, pepper and most of cheddar (leave a handful for topping). Grease a casserole dish with some olive oil or place a piece of baking paper on the bottom of it.

Heat up the oven to 180°C.

Now take your filo pastry and gently layer each sheet in casserole dish leaving quite a bit on the outside so you’ll be able to fold it back after placing the filling. Make a little dots of the sun dried tomato paste on the bottom. Then spread evenly the filling. Fold inside remaining filo pastry and give it a nice scrunched shape. Add remaining cheddar and couple splashes of sun dried tomato paste.

Place it in the oven for about 35-40 minutes on the lower shelf so the bottom will be able to become crispy and you won’t burn the top.

After baking let it rest for 5 minutes, then remove from the dish and serve.



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