Veggie Phyllo Pyramids

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.