Ingredients
Method
1.Preheat the oven to 200°C.
2.Heat the butter or olive oil in a large frying pan and sauté the onions and garlic until soft.
3.Add the silverbeet and cook with a lid on until the silverbeet is bright green. Remove the lid and continue cooking until the liquid evaporates.
4.Cut the filo into 12cm squares. Line 10 small tart tins or large muffin tins with 4-6 squares of filo, putting each piece in separately to ensure there is air between the layers.
5.Line the base of each pie with 1 tablespoon parmesan. This prevents the bottom getting soggy. Top with the silverbeet mixture, raisins, feta and mint.
6.Whisk together the eggs, cream, nutmeg and some salt and pepper and pour into the pie bases. Put 2 squares of loosely scrunched filo on top of each pie and brush with a little olive oil. Bake in oven for 15-20 minutes or until golden.
