Individual Spanakopita

Directions

1. 1
   Preheat the oven to 350°F. Grease eight 1-cup pie pans or ramekins and place on a baking pan.
2. 2
   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.
3. 3
   Transfer to a large bowl. Cool. Add ricotta, feta, Parmesan, egg, mint, lemon peel and remaining dill. Stir to combine. Season.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   Bake for 20-25 mins, until golden. Cool pies in pans for 10 mins. Remove from pans; cool slightly on wire rack. Serve.