Individual Spanakopita

• 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

1. Preheat the oven to 350u0b0F. Grease eight 1-cup pie pans or ramekins and place on a baking pan.
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. Transfer to a large bowl. Cool. Add ricotta, feta, Parmesan, egg, mint, lemon peel and remaining dill. Stir to combine. Season.
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. 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. 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. Bake for 20-25 mins, until golden. Cool pies in pans for 10 mins. Remove from pans; cool slightly on wire rack. Serve.

olive oil, onion, chard, dill, ricotta cheese, feta cheese, parmesan cheese, eggs, mint, lemon, phyllo, butter, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/32680 (may not work)