Serves 8–10 prep and cook time 1 hour 15 minutes
- 1 tablespoon extra virgin olive oil
- 3 green onions (green shallots), sliced finely
- 1 bunch (750g) silverbeet, washed, trimmed, shredded finely
- 2 tablespoons finely chopped dill
- ¼ cup finely chopped curly parsley
- 1½ cups (360g) fresh ricotta cheese
- 4 eggs, beaten lightly
- 100g feta, crumbled
- 50g shaved leg ham, sliced finely
- 10 sheets filo pastry
- 100g butter, melted
- 1 tablespoon sesame seeds
- Preheat oven 180°C (160°C fan-forced). Grease an 18cm x 28cm slice pan.
- Heat the oil in a large frying pan over medium heat. Add the green onion; cook, stirring for 1 minute. Add the silver beet; cover and cook for 3 minutes or until just wilted. Transfer to a colander to drain and cool completely. Press the mixture against the colander to ensure all the liquid has been removed.
- Combine the dill, parsley, ricotta and eggs in a large bowl. Add the silverbeet mixture, feta and ham, and season with sea salt flakes and freshly ground black pepper. Stir until well combined.
- Lay one sheet of filo into the greased dish and lightly brush with the melted butter. Place another sheet of filo on top and brush again. Repeat with another three sheets of filo. Spoon the silverbeet mixture into the pan and press down to smooth the top. Repeat with the remaining 5 sheets of filo. Tuck the edges of the pastry down the side of the pan and brush the top with any remaining butter. Scatter with sesame seeds and bake for 1 hour or until golden and puffed.
- Remove pie from oven and cool. Cut into thick slices to serve.
