1. Chop the stems and cut into pieces, and the leaves into thin strips
2. Heat butter in a large saucepan with medium heat, add leeks and vegetable stems and fry, cover for 5-7 minutes, until soft
3. Add beet leaves, garlic, and herbs to cover, sauté gently until the leaves are tender, pour the vegetables into a colander and drain
4. Put ricotta, Italian style cheese, nutmeg and eggs in a large bowl. Mix in drained vegetables, season with salt and pepper
5. Preheat the oven to 190 degrees Celsius/375 degrees Fahrenheit, air mark 5, adjust the large piece of filo pastry to a suitable size and put it in the baking tray, brush with oil, sprinkle with pine nuts, repeat adding multiple sheets and brush with oil and sprinkle with pine nuts
6. 5 sheets of filo pastry filling, brush oil on each sheet of paper
7. Cut the dim sum into a few pieces to make the dim sum the right size
8. Bake in the box for 35-40 minutes, knowing that the skin is golden and crisp
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