Step 1

Steam silverbeet for 7-10 minutes. Drain and squeeze out the water.

Step 2

Meanwhile, fry the onions in the butter until golden.

Step 3

Preheat oven to 200C.

Step 4

Combine the silverbeet, onion, ricotta and fetta in a large bowl. Add nutmeg, salt and pepper.

Step 5

Cut 4 circles of pastry per sheet. Press into an oiled muffin tray and spoon in the ricotta mixture.

Step 6

Roll out the off-cut pastry and cut smaller circles to make the lids for the pies. Press the lids into the base pastry to seal.

Step 7

Mix the egg and a tablespoon of water with a fork. Glaze the pies, and bake for 22 minutes, or until golden and puffed.