1/4 cup (60ml) olive oil
1 onion, finely chopped
1 bunch shallots finely chopped
2 garlic cloves, crushed
1.2kg baby spinach or silverbeet
2 tablespoons chopped basil
250g feta cheese, crumbled
250g tasty cheese
1 cup cooked brown rice
1/2 cup toasted pinenuts
2 eggs, lightly beaten
1/2 teaspoon grated nutmeg
12 sheets filo pastry
120g butter, melted or olive oil
For brushing in between filo pastry sheets
Sesame seeds for the top layer
Heat oil in a frypan, then add onion, shallots and garlic. Cook for 1 minute until softened, then add chopped spinach and the fresh basil. (If using silverbeet, remove leaves, and chop before adding; discard stalks). Cook, stirring, over low heat for 1-2 minutes or until spinach has wilted. Drain really well in a colander and cool, then combine with cheeses, eggs, brown rice, pine nuts, nutmeg, salt and pepper.
Preheat oven to 180°C. Brush a baking tray with butter. Lay one sheet of filo on base and sides and brush with butter. Repeat with 5 more sheets. Spread cheese and spinach mixture over top. Cover with remaining filo, brushing each sheet with butter or oil. Trim excess pastry with kitchen scissors and tuck edges into sides of dish. Brush top with melted butter, sprinkle with sesame seeds and score in diamond patterns.
Bake for 45 minutes or until golden. Rest for 10 minutes.