This is one of our "top 10" go-to recipes, always made with fresh Swiss chard and/or kale from the garden. The first batch ever was made in about 1980 when I first grew "silver beet" (chard) in the Deakin garden (Peter).
There is some manual assembly involved - but the shape and size is really up to the cook. The quantities here make enough for 6 hungry people - or some leftover for lunch.
20-25 Swiss chard or kale leaves (or two packs of frozen spinach)
16 oz cottage cheese
8 oz feta (sheep milk) cheese
Half cup grated fresh Parmesan or similar
6-8 rashers of bacon (or ham or prosciutto)
1 large onion
2 teaspoons ground nutmeg
2 teaspoons ground pepper
1 teaspoon chili flakes or 1-2 chili paste (optional)
1 cup cooked (leftover) rice (or 1 cup bread crumbs/panko)
2 packs filo pastry
Herbs - parsley or dill recommended