Zucchini Slice Spanakopita
Recipe: #37038
May 29, 2021
Categories: Cheese, Feta, Eggs, Greek, Oven Bake, Vegetarian, Zucchini, Vegetarian Dinner, more
"From our Saturday newspaper The West Australian (was the Weekend West)."
Ingredients
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 by Step Method
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
No special items needed.