On this special weekend episode of ‘le petit oeuf’ I’m sharing delicious courgette parcels — compact, savory bundles filled with tender spinach, toasted pine nuts, sweet golden raisins and creamy feta. They look impressive but are surprisingly easy to assemble, delivering a genuine wow factor at the table.
Think of them as individual, gluten-free vegetable pies made entirely from courgette ribbons — no pastry needed. That makes them naturally suited to gluten-free diets, while the flavor profile appeals to vegetarians and meat-eaters alike. The combination of milky feta, citrus brightness, chewy raisins and crunchy pine nuts is elegant and balanced, and the finished parcels have a delicate, refined presence that makes them ideal for entertaining. They’re also very rewarding to make: simple techniques produce a striking result.
So, without further ado, here are the courgette bundles — enjoy!
Spinach and feta courgette bundles
By Gavin Wren
5/51
Makes 6-8
Uses a 6 or 12 hole shallow pie tin
Ingredients
160g spinach leaves
2 medium courgettes
1 teaspoon olive oil
Quarter of a red onion, finely chopped
2 tablespoons golden raisins
2 tablespoons pine nuts
A pinch of crushed chilli
Juice of half a lemon
100g feta, crumbled
6-8 cocktail sticks
Directions
Preheat the oven to gas mark 7 / 425°F / 218°C (198°C fan). Fill a kettle and bring it to the boil.
Wash the spinach and place it in a colander. When the kettle boils, pour the hot water over the leaves to wilt them. Leave to drain and cool while you prepare the other components.
Toast the pine nuts in a dry pan over high heat for about 5 minutes, shaking the pan frequently, until they are golden and fragrant. Remove from the heat and set aside.
Trim the courgettes and use a vegetable peeler to slice them lengthwise into long ribbons. You’ll need about three good ribbons for each bundle.
Brush six holes in a shallow pie tin with half the olive oil. Arrange three courgette ribbons in each hole in a star or nest shape, placing the nicest ribbons on the bottom.
Squeeze as much liquid from the wilted spinach as possible, then roughly chop it and place it in a bowl. Add the toasted pine nuts, chopped red onion, raisins, crushed chilli, lemon juice and crumbled feta. Mix until the filling is evenly combined.
Divide the filling between the six courgette nests, pressing it down gently. Fold the courgette ribbons over the filling, tucking the bottom ribbon in last, and secure each parcel with a cocktail stick. Brush the tops with the remaining olive oil.
Bake in the preheated oven for 25 minutes, until the courgette is tender and the filling is warmed through. Remove from the oven and serve hot.
