Method

• 1.
  Slice silverbeet stems 1cm thick and finely shred the leaves. Place in separate bowls.
• 2.
  Heat oil in a medium saucepan with a lid over medium-high heat. Add onion and cook, stirring occasionally, for 4-5 minutes or until softened. Stir in silverbeet stems, cover and steam for 5-6 minutes or until softened. Stir in silverbeet leaves. Season to taste. Stir through allspice and herbs. Transfer silverbeet mixture to a baking tray and cool completely. Once cooled, scatter over both cheeses. Season to taste.

• 3.
  Preheat the oven to 180°C.
• 4.
  For the butter mixture, melt butter in a small saucepan over low heat. When just melted, remove from heat and whisk in egg, oil and yoghurt. Brush base and sides of a 37cm x 25cm x 2cm baking dish with butter mixture.
• 5.
  Trim 10 filo pastry sheets to fit prepared dish. Set aside. Place 1 untrimmed filo sheet lengthwise to cover base and short sides of prepared dish and 2 untrimmed sheets widthwise to cover base and long sides. Trim excess pastry, leaving 3cm overhanging. Arrange 4 sheets trimmed pastry over untrimmed pastry in base of prepared dish, buttering between each layer.
• 6.
  Scatter half silverbeet mixture over the filo. Layer with 2 more trimmed sheets, buttering in-between, then remaining silverbeet mixture. Top with 4 filo sheets, buttering in-between. Butter top layer, fold overhanging pastry to enclose and bake for 35-40 minutes or until golden and pastry is cooked through.