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1
Preheat the oven to 350u00b0F. Grease eight 1-cup pie pans or ramekins and place on a baking pan.
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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.
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3
Transfer to a large bowl. Cool. Add ricotta, feta, Parmesan, egg, mint, lemon peel and remaining dill. Stir to combine. Season.
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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.
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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.
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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.
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7
Bake for 20-25 mins, until golden. Cool pies in pans for 10 mins. Remove from pans; cool slightly on wire rack. Serve.
