Zucchini slice spanakopita


Recipe may contain gluten, milk, soy, sesame and egg.

Everyone’s favourite savoury slice meets traditional Greek spinach pie in this easy vegetarian mash-up, which is perfect for lunch or dinner.

14 Ingredients

  • 80g butter, melted

  • 3 zucchini, grated

  • 120g baby spinach

  • 1 cup grated cheddar

  • 3 green onions, chopped

  • 2 garlic cloves, crushed

  • 1 cup self-raising flour

  • 4 eggs, lightly beaten

  • 1/3 cup milk

  • 200g fetta, crumbled

  • 1/4 cup roughly chopped fresh dill

  • 10 sheets filo pastry

  • Salad leaves, to serve

  • Lemon wedges, to serve

5 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan-forced. Brush a little of the butter

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    (80g butter, melted) over the base and sides of a 20cm x 30cm lamington pan.

  • Step 2

    Combine zucchini (3 zucchini, grated), spinach (120g baby spinach), cheese (1 cup grated cheddar), onion (3 green onions, chopped) and garlic (2 garlic cloves, crushed) in a large bowl. Add flour (1 cup self-raising flour). Mix well to coat. Add egg (4 eggs, lightly beaten), milk (1/3 cup milk), fetta (200g fetta, crumbled) and dill (1/4 cup roughly chopped fresh dill). Mix well to combine. Season with salt and pepper.

  • Step 3

    Place 1 sheet of pastry (10 sheets filo pastry) on a flat surface. Brush with butter. Top with another sheet of pastry. Repeat with butter and 2 more sheets of pastry. Place pastry stack over prepared pan, carefully pushing into pan to line base and sides.

  • Step 4

    Pour zucchini mixture into pan, spreading to level. Scrunch 1 remaining pastry sheet into a loose bundle and place on top of filling. Repeat with remaining pastry sheets to cover top. Drizzle with remaining butter.

  • Step 5

    Bake for 35 to 40 minutes or until top is golden and filling is set (cover top loosely with foil if over-browning during cooking). Stand for 10 minutes. Serve with salad leaves (Salad leaves, to serve) and lemon wedges (Lemon wedges, to serve).

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Image by Nigel Lough

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