To make the pastry, place the flour in a large, deep bowl. Make a well in the centre and add the oil, vinegar and warm water. Mix well with your hand to make a smooth dough (some extra flour may be required). Turn out onto a lightly floured workbench and knead well with both hands for about 5 minutes or until the dough is soft and smooth. Place into a lightly floured bowl, cover with plastic film and set aside until ready to roll out.

To make the filling, separately wash and drain the silverbeet, spinach, and chicory or amaranth. Discard the stems and coarsely chop the leaves, keeping each vegetable separate.

In a large saucepan, heat a drizzle of oil over medium heat and add the greens in batches, stirring until they wilt. Place in a colander for the liquid to drain and continue this process until all the greens are wilted.

In a frying pan over medium to high heat, heat a drizzle of oil, add the spring onion and leek and sauté until translucent and soft. Place wilted greens in a large bowl, add spring onion mixture, herbs and cheeses. Add eggs and stir to combine.

Preheat the oven to 220°C. Generously grease two tins (35–40 centimetres in diameter with sides 4 centimetres deep). Lightly flour the workbench and divide the dough into 16 balls about the size of a golf ball. Take 4 balls and roll each one into a 10-centimetre round. Stack the rounds on top of each other, brushing with melted butter between each round and leaving the top one unbuttered. Repeat with the remaining dough so you end up with 4 stacks of 4 rounds each. This is enough pastry to make 2 large pies.

Roll out one stack to a 35-centimetre round and place in the prepared tin. Prick the base using a fork and spread over half the filling in an even layer. Roll out another stack to make a pie top. Crimp the edge and score the top into serving pieces with a small, sharp knife. Repeat with the remaining pastry and filling to make another pie. Brush the tops of the pies with the remaining butter and bake for 35 minutes or until golden. Allow to cool for at least 10 minutes before cutting and serving.