Step 1

Preheat oven to 180C/160C fan-forced. Brush a little of the butter over the base and sides of a 20cm x 30cm lamington pan.

Step 2

Combine zucchini, spinach, cheese, onion and garlic in a large bowl. Add flour. Mix well to coat. Add egg, milk, fetta and dill. Mix well to combine. Season with salt and pepper.

Step 3

Place 1 sheet of pastry on a flat surface. Brush with butter. Top with another sheet of pastry. Repeat with butter and 2 more sheets of pastry. Place pastry stack over prepared pan, carefully pushing into pan to line base and sides.

Step 4

Pour zucchini mixture into pan, spreading to level. Scrunch 1 remaining pastry sheet into a loose bundle and place on top of filling. Repeat with remaining pastry sheets to cover top. Drizzle with remaining butter.

Step 5

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). Stand for 10 minutes. Serve with salad leaves and lemon wedges.