Wash the silverbeet and spinach thoroughly, then roughly chop.

Place the greens into a large bowl and sprinkle with the sea salt.

Using your hands, massage and scrunch the leaves for 1–2 minutes until they soften and wilt.

Let sit for a few minutes, then transfer to a clean tea towel and squeeze out all excess moisture. (This step is essential — it keeps your tart crisp, not soggy.)

Return the drained greens to a large mixing bowl.

Add the parsley, dill, spring onions, feta, ricotta, parmesan, nutmeg, eggs and almond meal.

Mix well until everything is evenly combined into a creamy, herby, green filling.

Preheat oven to 180°C fan-forced.

Lightly oil a baking dish or cast iron pan (approx. 30 cm). Sprinkle the base with a little rice flour or breadcrumbs.

Layer 10 sheets of filo pastry into the dish, brushing each layer lightly with olive oil before adding the next and overlapping the pastry around the edges.

Allow the pastry to overhang the edges — this creates that beautiful rustic finish.

Spoon the filling evenly over the pastry base.

Gently fold the overhanging pastry back over the filling.

Top with an additional 5–6 loosely scrunched sheets of filo, brushing lightly with olive oil to create a decorative, textured “flower” effect.

Sprinkle with sesame seeds.

Bake for 40 minutes, or until the pastry is golden, crisp and beautifully puffed.

Remove from the oven and allow to rest for 10 minutes before slicing.

Serve warm or at room temperature with a simple green salad a dollop of Greek yoghurt and a squeeze of lemon.