2 tablespoons olive oil
4 spring onions, thinly sliced
2 cloves garlic, crushed
½ teaspoon ground mixed spice
4 cups packed silverbeet leaves,thinly sliced (about 8 stalks)
4 cups packed spinach leaves, roughly chopped
1 cup cottage cheese
1 cup grated cheddar cheese
finely grated zest 1 lemon
¾ cup roughly chopped herbs, use any combination of mint, basil, dill and flat-leaf parsley
sea salt and freshly ground pepper
5 sheets filo pastry
melted butter or olive oil spray
lightly greased 26 cm x 3 cm deep loose bottom tart tin
Preheat the oven to 180˚C.
Heat the oil in a large saucepan and cook the spring onions, garlic and mixed spiced for 2 minutes. Add the silverbeet leaves and turn to wilt then add the spinach and stir until wilted. Tip into a large sieve or colander and drain for 20 minutes.
Whisk the eggs in a large bowl and season generously. Stir in the cottage and cheddar cheeses, lemon zest and herbs then the greens.
To assemble: Brush one sheet of pastry with butter or olive oil spray and place in the tin, gently pressing it against the sides. Continue with the remaining pastry, placing each sheet slightly off centre from the last and letting the excess hang down the sides of the tin.
Tip the filling into the tart. Gently lift and fold the overhanging pastry over the top of the filling but leave the middle uncovered. Brush the pastry edges with butter and sprinkle with sesame seeds.
Bake for 20–25 minutes until the filling is set and the top is golden. Leave the tart in the tin for at least 10 minutes before removing, or cut and serve straight from the tart tin. Serve warm or at room temperature.