Go all in for golden-topped goodness with this scrunchy, crunchy weeknight pie that is way easier than you think it's going to be. It looks and tastes the business, but you can get it on the table in well under an hour. All it takes is to cook up the delicious lamb and veg-packed filling, butter up some filo pastry, top it with feta and pop it in the oven for pie perfection.
Preheat oven to 200°C fan-forced. Heat oil in a frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until slightly caramelised. While mince is cooking, continue with step 2.
Peel and thinly slice onion into half-moons. Peel and crush garlic. Grate zucchini using a box grater. Dissolve stock cube in 3⁄4 cup (180ml) boiling water.
Add onion to pan with mince and cook for a further 3–4 minutes or until slightly caramelised. Add zucchini and cook for 1–2 minutes or until softened. Add garlic, tomato paste and cumin and cook for 30 seconds or until fragrant. Add stock, reduce heat to medium-low and cook for 5 minutes or until liquid has reduced slightly.
Melt butter in a microwave or on stovetop. Place 1 filo sheet on a clean surface and brush with butter, layer with a second filo sheet and scrunch loosely together. Repeat with remaining sheets to make 4 nests.
Add baby spinach to mince and stir to wilt. Remove pie filling from heat and top with filo nests. Crumble over feta and bake for 17–20 minutes or until pastry is golden.
Allow pie sit for 5 minutes to cool slightly. Roughly chop dill. Combine yoghurt, dill and salt and pepper in a bowl. Dress salad leaves with your favourite dressing. Divide pie between plates and serve with dill yoghurt and salad.