Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease 8 x 1-cup pie pans (12cm top, 8cm base, 3cm deep) and place on a baking tray.
2.Heat oil in a large frying pan on high. Cook onion and silverbeet stems, stirring, for 5 minutes, until softened. Add silverbeet leaves, half of dill and 1 tablespoon water. Cook, stirring occasionally, for 5 minutes, until leaves have wilted.
3.Transfer to a large bowl. Cool. Add ricotta, feta, parmesan, egg, mint, lemon zest and remaining dill. Stir to combine. Season.
4.Stack 6 sheets of filo on a clean surface, brushing each sheet with a little melted butter. Repeat with remaining filo and a little more butter to create a second stack. Cut each stack into 6 equal squares, to make 12 squares total.
5.Using 8 squares, line base and sides of prepared pans, allowing edges of filo to stand upright. Fill each with ½ cup silverbeet mixture, smoothing surface.
6.Separate remaining 4 filo squares in half, to make 8 squares, 3 sheets thick. Lay over pie filling, folding edges together to enclose filling and create a decorative border. Brush filo with remaining butter. Sprinkle with sesame seeds. Bake for 20-25 minutes, until golden.
7.Stand pies in pans for 10 minutes. Turn out and allow to cool slightly. Serve.
Wrap leftover pies in baking paper and plastic wrap, then freeze for up to 3 months. Thaw in fridge overnight. To reheat, spray pastry with water. Place pies on a baking tray and bake in an oven preheated to 160°C or 140°C fan for 10 minutes, until heated through.
Note
