Top and tail the courgettes, then grate half of them and slice the rest into coins about 2mm thick.

Peel and halve the onion, then slice it into thin half-moons.

Put the courgettes, onion and rice in a bowl, add the oil, cheese, herbs, some salt and a grind of pepper.

Beat the eggs lightly, add to the bowl, then mix thoroughly.

Cover with a plate and leave to rest for two hours, mixing every half-hour or so.

Brush the inside of a 22cm springform tin or 1½-litre casserole or Pyrex dish with olive oil or melted butter.

Unfold the filo pastry just enough to remove one sheet (keep the rest covered), then lay it in the bottom of the tin, pressing the pastry up the sides and allowing the ends to hang over the edges.

Brush with olive oil or melted butter, lay a second sheet of filo on top of the first one, brush with oil, and so on, until you have four layers of filo.

Stir the courgette mixture, then spoon it into the prepared case.

Fold the hanging edges of pastry over the top of the pie, brushing with oil as you go. Finish by rumpling a final oiled layer of filo across the top.

Bake at 180C (160C fan)/350F/gas 4 for 45 minutes, until the top of the pie is deep gold and flaky.

If you have baked the pie in a tin, leave it to cool a little before unclipping and transferring to a dish. If you have baked it in a casserole or Pyrex dish, serve directly from there while the pie is still warm, or at room temperature.