Filo Pie with Greens, Ricotta and Pumpkin Seeds

150g butter
1/2 brown onion, finely diced
5 garlic cloves, peeled and crushed
1 bunch silverbeet, washed thoroughly, stems removed and chopped
400g English spinach, washed
1/2 bunch flat-leaf parsley, washed and roughly chopped
salt flakes and freshly ground pepper
4 eggs
375g ricotta cheese
150g feta cheese, crumbled
1/2 bunch dill, washed and leaves removed and finely chopped
several pinches of fresh of dried nutmeg
1 375g packet filo pastry
1 handful of pumpkin seeds

Preheat the oven to 180 degrees celsius (fan-forced).

In a large saucepan or frying pan, over medium heat, add a small nob of butter and cook the onion and garlic for 5 minutes or until well softened.

Add the silverbeet, cover and cook for 15 minutes over low heat, stirring occasionally.

Add English spinach and parsley to the pan and stir through.

Cook for a further 5 minutes, or until the spinach has collapsed.

Tip the contents of the pan into a sieve and drain the excess liquid by pressing gently with a large spoon.

Cool for 5 minutes and then chop thoroughly. It is best to do this by hand because the food processor is likely to turn the mixture into mush.

Add the eggs, ricotta cheese, crumbled feta, dill and nutmeg to a large bowl, season with salt and pepper and mix together.

Add the chopped greens and mix until well combined.

Melt the remaining butter and brush the baking dish with a little bit of it.

Brush the sheets of filo one by one as you lay them into the buttered baking dish, carefully pushing the pastry into the corners and leaving enough overhanging to form a lid.

You should need 20-25 sheets, depending on the shape and size of your dish.

Tip the filling into the dish and flatten out evenly with a large spoon.

Fold the overhanging layers in, brushing the sheets with butter as you go.

If you have a gap in the centre of the pie lie, fill it with some extra buttered sheets of filo pastry.

Brush the top of the pie with butter, scatter over the pumpkin seeds and bake for 25-30 minutes until golden.

Try this with any combination of greens such as rocket, chard, leeks etc.

Try this served with a generous squeeze of lemon over each served slice.