All the wonderful flavours of spanakopita make
their way into this punchy baked pasta.
400 gmdried fusilli70 mlolive oil, plus extra for greasing4spring onions, thinly sliced1fennel bulb, diced, fronds reserved400 gmsilverbeet (about 1 small bunch), half the stalks and leaves thinly sliced separately2garlic cloves, finely chopped1 bunchspinach, trimmed and thinly slicedFinely grated rind and juice of 1 lemon, plus extra wedges, to serve150 gmkefalograviera (see note), coarsely grated120 gmcrumbled feta½ cupcoarsely chopped mint½ cupcoarsely chopped flat-leaf parsley½ cupcoarsely chopped dill¼ tspdried mint4sheets filo pastrySesame seeds, for scattering20 gmmelted butter
Preheat oven to 180C and lightly oil four 15cm-diameter baking dishes (or a large baking dish if you prefer). Cook pasta in a large saucepan of well-salted boiling water until not quite al dente (8-10 minutes). Drain, reserving 2 tbsp cooking water, and return both to pan.
Meanwhile, heat 2 tbsp oil in a large saucepan over medium-high heat, add spring onion, fennel and silverbeet stalks, and sauté until tender (4-5 minutes). Add garlic and stir until fragrant, then add silverbeet leaves and spinach, and sauté until just wilted (2-3 minutes). Stir in lemon rind and juice, season to taste, then add to pasta along with cheeses and herbs. Toss to combine, season to taste and divide among baking dishes.
Roll filo sheets together into a cylinder and slice into 1cm strips. Toss in a bowl to unravel, scatter with sesame seeds, drizzle with butter and remaining oil, and toss to coat. Scatter on top of pasta and bake until filling is bubbling and pastry is golden (25-30 minutes). Scatter with fennel fronds and serve hot with lemon wedges.