1kg (about 1 bunch) silverbeet, washed
9 sheets filo pastry
160ml (⅔ cup) olive oil
3 medium brown onions, finely chopped
250g feta, crumbled
200g cottage cheese
4 eggs, lightly whisked
2 tablespoons finely chopped Continental parsley
1 tablespoon finely chopped fresh dill
¼ teaspoon freshly grated or ground nutmeg
Salt and ground black pepper, to taste
1 tablespoon water
Preheat oven to 180°C.
Remove stems from the silverbeet leaves and chop the stems finely. Coarsely shred the leaves. Place the stems and leaves in a metal colander over a saucepan of boiling water, cover and steam for about 10 minutes or until wilted. Drain well and cool.
Meanwhile, heat 3 tablespoons of the olive oil in a saucepan over medium heat and cook the onion for 5–8 minutes or until soft.
Squeeze the cooled spinach with your hands, to remove excess liquid. Add onions, feta, cottage cheese, eggs, parsley, dill and nutmeg to the spinach and mix. Season with pepper.
Brush a 20 x 30cm (2-1itre/8-cup) ovenproof dish with a little of the olive oil. Lay filo pastry flat on a work surface. Cover with a clean tea towel and then with a damp tea towel. Brush one half of a pastry sheet with the olive oil and then fold it in half. Place over the base of greased dish. Repeat with 2 more pastry sheets, brushing with a little olive oil between each layer.
Spread half of the spinach mixture evenly over the pastry. Top with 3 more doubled pastry sheets, brushing with oil between each. Spread with the remaining spinach mixture and then top with another 3 doubled pastry sheets, brushing between each. Tuck any overhanging pastry down the side of the dish and brush with a little oil. Score the top with a sharp knife and sprinkle with the water. Bake in preheated oven for 45 minutes or until the pastry is crisp and golden.