With so many delicious and classic flavours in this dish, wrapping it in flaky pastry is just too good to bear, but we're doing anyway! We know you'll love our take on this lovely Greek dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
Feta Cheese, crumbled(ContainsMilk/Lait)
Preheat your oven to 400°F (to bake the veggie phyllo pyramids). Start prepping when your oven comes up to temperature!
Wash and dry all produce.* Grate the zucchini. Zest, then cut the lemon in half. Juice one half and cut remaining into wedges. Peel and thinly slice the shallot into 1/4-inch strips.
Heat a large non-stick pan over medium heat. Add 2 tbsp butter and swirl the pan until melted, 1-2 min. Remove the pan from the heat and brush the melted butter over each sheet of phyllo. Lay the buttery-sheets on top of each other and cut into 2 squares. Set aside.
In a large bowl, combine the zucchini, feta, sour cream, half the lemon zest and half the oregano. Season with salt and pepper.
Divide the veggie-feta filling between each centre of the phyllo squares. Gather the opposite corners of each phyllo square and pinch the edges together, sealing in the filling. (TIP: They will look like pyramids!) Arrange each pyramid on a parchment-lined baking sheet and bake in the centre of the oven until golden-brown, 10-12 min.
Meanwhile, heat the same pan over medium-high heat. Add a drizzle of oil, then the tomatoes, shallot and remaining oregano. Cook, stirring occasionally, until tomatoes and shallot softens, 4-5 min. Add the spinach and remaining lemon zest. Cook, stirring together until the spinach wilts, 2-3 min. Add the lemon juice and season with salt and pepper.
Divide the veggie pyramids and salad between plates. Squeeze over a lemon wedge, if desired.