Preheat oven to 170°C. Heat oil in a pan, add the onion and sliced silverbeet stems and sauté for about 5 minutes with a pinch of salt. Add the Garlic Lovers’ Spice and sauté for another 5–10 minutes, until tender. Set aside to cool.
Blanch the silverbeet leaves briefly in plenty of boiling, salted water (about 20 seconds), then drain and squeeze out any excess water. Chop roughly and add to the cooled onion mixture with the feta, dill and lemon. Season to taste, keeping in mind that the feta is very salty and that its saltiness will increase once warmed.
Butter a 24cm diameter, 4 cm-deep pie dish and place a piece of filo on top. Brush with a little melted butter and layer with another piece of filo.
Repeat until you have five layers of filo, allowing the edges to overhang. Spoon in the filling, then fold in the edges. Place another buttered sheet of filo on top and repeat with remaining pieces of filo.
Brush the top with a little melted butter and bake until golden brown and crisp, about 20–25 minutes. Cool in tin for a few minutes before turning out.
Serve with your favourite relish or pickle, or try out our Tomato Kasundi.