Step 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.

Step 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.

Step 3

Transfer to a large bowl. Cool. Add ricotta, feta, parmesan, egg, mint, lemon zest and remaining dill. Stir to combine. Season.

Step 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.

Step 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.

Step 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.

Step 7

Stand pies in pans for 10 minutes. Turn out and allow to cool slightly. Serve.