Zucchini Slice Spanakopita

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.