Zucchini Slice Spanakopita

6
Servings
25m
Prep Time
40m
Cook Time
1h 5m
Ready In


"From our Saturday newspaper The West Australian (was the Weekend West)."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (808 g)
  • Calories 2786.5
  • Total Fat - 189.7 g
  • Saturated Fat - 37.7 g
  • Cholesterol - 647.5 mg
  • Sodium - 1562.6 mg
  • Total Carbohydrate - 209.4 g
  • Dietary Fiber - 10.3 g
  • Sugars - 8.5 g
  • Protein - 62.7 g
  • Calcium - 389.8 mg
  • Iron - 15.5 mg
  • Vitamin C - 33.5 mg
  • Thiamin - 1.6 mg

Step 1

Preheat oven to 180C/160C fan-forced.

Step 2

Brush a little butter over the base and sides of a 20cm x 30cm lamington pan.

Step 3

Combine zucchini, spinach, cheese, onion and garlic in a large bowl and add flour and mix well to coat and then add egg, milk, fetta and dill and mix well to combine and season with salt and pepper.

Step 4

Place 1 sheet of pastry on a flat surface and brush with butter and then top with another sheet of pastry and repeat with butter and 2 more sheets of pastry and then place pastry stack over prepared pan, carefully pushing into pan to line base and sides.

Step 5

Pour zucchini mixture into pan, spreading to level and scrunch 1 of the remaining pastry sheet into a loose bundle and place on top of filling and repeat with remaining pastry sheets to cover top and drizzle with remaining butter.

Step 6

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) and then stand for 10 minutes and serve with salad leaves and lemon wedges.

Tips & Variations


No special items needed.

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