Step 1

Heat oil in a large frying pan over medium-high heat. Add brown onion. Cook, stirring, for 5 minutes or until softened. Add spinach, green onion and mint. Cook, stirring, for 3 minutes or until wilted and all liquid is evaporated. Transfer to a large bowl. Refrigerate for 15 minutes to cool.

Step 2

Add cheeses and eggs to cooled spinach mixture. Season with pepper. Stir until well combined.

Step 3

Place 1 sheet filo on a flat surface. Brush with butter. Top with 1 sheet filo. Repeat layering with 3 more sheets of filo. Repeat with remaining sheets and butter to make a second stack. Cut filo stacks in half lengthways. Cut each half into 12 strips (you’ll have 48 strips in total).

Step 4

Preheat pie maker. Brush 3 filo strips with a little butter. Arrange strips in a crisscross pattern. Place pastry into pie maker (see note). Spoon 2 level tablespoons of spinach mixture into pie base. Using picture as a guide, fold over excess to partially cover filling. Repeat with 9 filo strips and more spinach filling to make another 3 pies. Brush pastry with a little butter. Close lid. Cook for 16 minutes or until pies are golden. Transfer to a wire wrack to cool. Repeat with remaining filo strips, spinach mixture and butter to make 16 pies. Serve.