200g vegan feta (we used Damona Almond Feta), drained and oil reserved
½ brown onion, finely chopped
3 spring onions, thinly sliced
2 cloves garlic, finely chopped
½ tsp each ground cumin and allspice
250g silverbeet leaves (thick stems discarded), roughly chopped
100g kale leaves (thick stems discarded), roughly chopped
1 large handful chopped flat-leaf parsley
1 large handful chopped mint leaves
¼ cup chopped dill
2 tbsp chopped oregano
Finely grated zest from 1 lemon
¼ cup pine nuts, toasted
3 balls vegan bocconcini
6 sheets filo pastry
Heat 1 tbsp of the reserved oil in a large saucepan over medium heat. Add onion and fry 3-4 mins until soft but not browned. Add spring onions, garlic and spices and fry for a further minute.
Add silverbeet and kale leaves and fry, stirring regularly, until the leaves have wilted completely. Remove from heat, stir through the fresh herbs, lemon zest and pine nuts and allow the mixture to cool completely. Once the mixture has cooled, crumble up the vegan feta and bocconcini and gently toss through until combined.
Preheat oven to 180ºC (160ºC fan). Use remaining oil to grease a 20x30 rectangular baking tin. Lightly brush 1 sheet of filo pastry with oil, then drape over the tin, repeating with remaining filo. Spoon the silverbeet mixture over the top of the pastry then gently fold in the pastry edges, roughly crinkling around the edges of the tin.
Bake 30-40 mins until pastry is golden and crispy. Serve immediately.