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.
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 1Preheat oven to 180C/160C fan-forced. Brush a little of the butter(80g butter, melted) over the base and sides of a 20cm x 30cm lamington pan.
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Step 2Combine 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 3Place 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 4Pour 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 5Bake 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).