Made with fresh greens  Mavis’ organic kitchen garden, and Tweed Valley cheeses from a nearby farm, this tasty pie is just the thing for lunch on the verandah, watched over by Mt Warning.

Preheat oven to moderate (180degC/160deg fan-forced). Lightly butter tray. Layer with 6 – 8 sheets of filo, brushing lightly with butter (chef prefers to butter every second or third sheet, not every sheet).
Place chard or spinach in a pan in 100g butter, cover with a lid and sweat until softened. Remove and cool.
Combine cheeses and remaining ingredients in a mixing bowl.  Fold through spinach, check seasoning and press mixture into pastry base.
Top with another 6 – 8 sheets of lightly buttered filo.  Bake in pre-heated oven 50 – 55 minutes.