Wash the silverbeet and remove the stalks. Shred the leaves finely.
Heat a large non-stick frypan and add the silverbeet. Cook over medium heat until wilted and dry. Set aside to cool.
Splash a little olive oil into the same pan and cook the bacon until crisp. Add the garlic and cook for a further minute. Remove from the heat and allow to cool.
Combine the cooked silverbeet, bacon, egg, ricotta, feta, pine nuts, parsley, rind and 4 tbsp of the grated parmesan. Season with salt and pepper and mix well.
Preheat oven to 200°C (400°F). Grease a 23 cm (9 in) loose bottom tart tin.
Take one sheet of filo pastry and brush with melted butter. Place another sheet on top, turning on a diagonal, 180 degrees. Repeat until all the layers have been used. You will have four sheets on one angle and four on the other. Line the tart tin with the filo and allow excess to overhang.
Spoon the filling into the pastry and smooth the top. Fold in the excess pastry and sprinkle over the remaining parmesan.
Bake for 30 minutes, or until pastry is golden and filling is set. Remove, allow to cool a little before removing from the tart tin.
