Step 1

Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

Step 2

Heat oil in a large saucepan over medium heat. Cook onion and zucchini, stirring, for 5 minutes. Increase heat to high. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add seasoning. Cook, stirring, for 1 minute or until fragrant. Add tomato paste. Cook, stirring, for 1 minute. Stir in kale. Remove pan from heat. Cool for 10 minutes.

Step 3

Place 1 piece of pastry on a flat surface. Sprinkle 1/4 of the mozzarella, then 1/4 of the mince mixture, down the centre. Fold up pastry sides and pinch short ends together. Sprinkle with 1/4 of the fetta. Place on prepared baking tray. Brush edge of pide with egg. Repeat with remaining pastry, mozzarella, mince mixture, fetta and egg. Bake for 30 minutes or until golden.

Step 4

Meanwhile, make Green Tabouli Place burghul in a heatproof bowl. Pour over boiling water. Stand for 20 minutes. Drain. Add onion, parsley, mint, capsicum, lemon juice and oil. Season. Stir to combine.

Step 5

Spoon tabouli over pide. Serve with lemon.