Step 1 Bring a large saucepan of water to the boil. Immerse broccoli to blanch until just tender. Refresh under cold running water, drain well, roughly chop and set aside.
Step 2 Set a large deep frying pan over high heat. Add silverbeet (in batches if necessary) and cook, stirring, for 2–3 minutes, or until wilted. Transfer silverbeet to a bowl and leave to cool.
Step 3 Spray a non-stick frying pan with olive oil and set over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes, or until soft. Add garlic and cook, stirring, for 1 more minute.
Step 4 Squeeze silverbeet of excess water and place in a large bowl with broccoli, onion mixture, herbs, lemon, feta, ricotta and eggs. Mix; season with black pepper.
Step 5 Preheat oven to 180°C. Spray a 26cm x 16cm baking tin with olive oil. Spray 1 filo sheet lightly with oil, fold in half and use to line base of tin; repeat with 2 more filo sheets. Spoon filling into tin and smooth surface. Spray another filo sheet with oil, fold in half and line top of pie. Repeat process with last 2 filo sheets. Spray top of pastry with oil; bake for 30–35 minutes, or until golden brown.
Step 6 Top pie with extra herbs; slice into rectangles. Serve with a salad of cherry tomatoes and rocket.