Step 1Preheat oven to 180°C.
Step 2Spray a large non-stick frying pan with olive oil and place over medium heat. Cook the onion and garlic until softened. Add the silverbeet, cover, and cook until wilted. Remove from the heat and set aside. When cool, squeeze excess moisture from silverbeet using your hands (see tip). Chop finely.
Step 3Combine feta and cottage cheese in a bowl. Add parsley and silverbeet. Season with black pepper and stir to combine.
Step 4Spray 6 sheets of filo with oil, placing each sheet on top of the other. Repeat with the remaining filo to make a second stack.
Step 5Spray a large baking dish with oil. Place the filo stacks widthways and overlapping slightly on the long sides into the dish, with ends overhanging. Sprinkle with half of the pine nuts, then spoon on the spinach mixture. Fold overhanging filo over the top, leaving an opening in the centre. Spray top with olive oil and sprinkle with sesame seeds and remaining pine nuts.
Step 6Bake for 40–45 minutes, or until filo is golden, and filling is set. Stand for 10 minutes in the baking dish, then serve with salad and lemon wedges