Individual Spanakopita - cooking recipe

Ingredients

1 tsp olive oil
1 None onion, finely chopped
1 bunch chard, stalks and leaves finely chopped separately
1/4 cup finely chopped dill
1 1/4 cups ricotta cheese
7 oz feta cheese
1/4 cup finely grated Parmesan cheese
2 None eggs, lightly beaten
1/4 cup finely chopped mint
1 None lemon, peel grated
12 sheets phyllo dough
8 tbsp (1 stick) butter, melted
1 tbsp sesame seeds

Preparation

Preheat the oven to 350\u00b0F. Grease eight 1-cup pie pans or ramekins and place on a baking pan.
Heat oil in a large skillet on high heat. Cook onion and chard stems, stirring, for 5 mins, until softened. Add chard leaves, half of dill and 1 tbsp water. Cook, stirring occasionally, for 5 mins, until leaves have wilted.
Transfer to a large bowl. Cool. Add ricotta, feta, Parmesan, egg, mint, lemon peel and remaining dill. Stir to combine. Season.
Stack 6 sheets of phyllo on a clean surface, brushing each sheet with a little melted butter. Repeat with remaining phyllo and a little more butter to create a second stack. Cut each stack into 6 equal squares, to make 12 squares total.
Using 8 squares, line bottom and sides of prepared pans, allowing edges of phyllo to stand upright. Divide chard mixture among the phyllo crusts, smoothing surface.
Separate remaining 4 phyllo squares in half, to make 8 squares, 3 sheets thick. Place over filling, folding edges together to enclose filling and create a decorative border. Brush phyllo with remaining butter. Sprinkle with sesame seeds.
Bake for 20-25 mins, until golden. Cool pies in pans for 10 mins. Remove from pans; cool slightly on wire rack. Serve.