60g Butter, plus some to grease
1 tablespoon olive oil
1 leeks, halved lengthways, thinly sliced
1/2 large bunch silverbeet, washed and shredded
100g Greek feta
100g fresh ricotta
1/2 tablespoon chopped fresh dill
1/2 teaspoon black pepper and 1/4 teaspoon ground nutmeg
3 eggs
15g (1/6 cup) dry breadcrumbs
6 sheets filo pastry
Brush a round 3cm deep 20cm diameter pie plate with melted butter. Heat oil in a frying pan over high heat. Add leek and cook, uncovered, stirring occasionally, for 5 minutes or until soft. Add a third of the silverbeet and cook, stirring, for 2 minutes or until silverbeet just wilts. Add silverbeet in 2 more batches and cook, stirring, over high heat, for 10-15 minutes, until liquid evaporates. Transfer to a colander and set aside for 30 minutes to drain.
Place feta, ricotta, dill, pepper and nutmeg in a bowl. Use a fork to mash until well combined. Add silverbeet mixture, eggs and half the breadcrumbs and use your hand to mix until combined.
Preheat oven to 180°C. Line pie plate with a sheet of filo, allowing edges to overhang side. Brush with a little of the melted butter (right to edge to prevent drying and cracking). Place another sheet crossways over top and brush with a little more butter. Continue layering with all the sheets of filo, brushing each with a little butter. Sprinkle base with the remaining breadcrumbs. Spoon over the filling and fold over edges of filo, scrunching towards centre to enclose filling. Brush edges with a little melted butter. Bake for 45-50 minutes.
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