Step 1

Preheat oven to 170°C/325°F. Oil and line a 22cm x 32cm x 6cm ovenproof dish with baking paper, extending the paper 2cm over sides.

Step 2

Trim 4cm from silverbeet stems; separate leaves and stems. Finely shred leaves; finely chop stems. You will need 4 cups shredded leaves and 1½ cups finely chopped stems.

Step 3

Heat a lightly oiled large frying pan over high heat; cook silver beet leaves and stems for 2 minutes or until wilted and tender. When cool enough to handle, squeeze liquid from silver beet; set aside to cool.

Step 4

Whisk 4 of the eggs in a large bowl until combined. Add ricotta, fetta, sour cream, soda water and silverbeet, stir to combine; season.

Step 5

Layer five sheets of pastry, spraying each sheet with oil; place on base of dish, trimming to fit. Keep remaining sheets covered with baking paper topped with a clean, damp tea towel to prevent them from drying out. Pour 1 cup of cheese mixture onto pastry.

Step 6

Layer two sheets of pastry, spraying each sheet with oil; place on cheese mixture. Pour 1 cup of cheese mixture on pastry. Repeat layering with two more layers of pastry and remaining cheese mixture. Layer five sheets of pastry, spraying each sheet with oil; place on cheese mixture.

Step 7

Whisk remaining egg lightly; brush over top of pie. Sprinkle pie with combined seeds; bake for 40 minutes or until golden and cooked through.

Step 8

Serve pie with yoghurt and lemon wedges.