Pre-heat the oven to 180C
Bring a large pan of water to the boil.
Plunge silverbeet leaves into water and drain as soon as the water returns to the boil. Set aside to cool.
Heat olive oil in a small fry pan and saute onion and garlic for 2 minutes until soft.
Squeeze the silverbeet leaves to extract water. Chop roughly and transfer to a bowl with the onion, and mint. Stir to combine.
Drain the cashews and transfer to a blender with the lemon juice, zest, miso paste, nutritional yeast, water and pepper.
Blend until smooth and creamy.
Sir the savoury cashew cream through the spinach until well combined.
Lightly grease a round 20 cm cake tin with olive oil .
Lightly brush the first sheet of filo with olive oil and lay it across the diameter of the tin. Repeat with the second sheet and lay it across the other side of the tin in a cross.
Continue with the remaining sheets alternating the direction across the tin.
Fill with the silverbeet mix.
Fold the pastry up and over the mixture covering the top,
Lightly brush the top edges of the pastry with oil.
Place in the oven to bake for 35 minutes.
Serve with salad.