Method

• 1.
  Combine zucchini and 1 1/2 tsp salt flakes in a large colander set over a sink and set aside for 20 minutes.
• 2.
  Using your hands, squeeze liquid from grated zucchini, then transfer to a clean tea towel and wring tightly to squeeze out as much liquid as possible. Place zucchini in a large bowl and add both cheeses, long green shallot, herbs, eggs and lemon zest. Check seasoning and stir to combine.

• 3.
  Meanwhile, cut a 20cm round from each pastry sheet. Place on a tray and set aside to soften slightly.
• 4.
  Preheat oven to 200°C. Line 2 large baking trays with baking paper.
• 5.
  Lay out pastry on a clean work surface. Divide zucchini mixture among pastry rounds and spread evenly, leaving a 5cm border. Fold pastry border over to contain the filling, leaving centre exposed. Crimp the edges together and place on prepared tray. Brush the pastry with egg wash and scatter over pistachio. Bake for 25 minutes or until pastry is golden brown. Serve with baby spinach leaves alongside.