1 tbsp olive oil
6 spring onions
1 tsp dill seeds
2 bunches (500g) English spinach, roughly chopped
1 bunch (500g) silverbeet, roughly chopped
1 bunch (300g) cavolo nero, roughly chopped
½ cup chopped fresh dill
½ cup chopped fresh parsley
150g feta, crumbled
zest of 1 lemon
4 eggs, lightly beaten
10 sheets filo pastry
olive oil spray
3 tomatoes, cut into thick slices
1 Preheat oven to 220˚C. Place a 20x30cm baking tray into the oven. Heat oil in a large frying pan. Add spring onions and dill seeds and cook over a medium heat for 5 minutes.
2 Add spinach, silverbeet, cavolo nero and ½ cup water. Cover and cook until spinach wilts. Remove from heat. Stir in herbs and set aside. Once cool, stir in ricotta, feta, lemon zest, eggs and pepper.
3 Line the ovenproof tray with a sheet of pastry. Spray with olive oil and top with another sheet. Repeat until you have used 6 sheets.
4 Reduce oven to 180˚C. Spoon filling onto pastry and layer remaining pastry over the top. Roll over pastry so pie looks neat; bake for 50 minutes. Serve with tomatoes and sunflower sprouts.