Mince the onions and saute them in a wide a saucepan with a little oil. Add the chard. Clean and cut the artichoke. Add it to the remaining ingredients. Add the lemon zest, and the pine cone seeds. Mince the asparagus and add them to the saucepan. Salt the boiled potatoes and add them, cut in wedges. Sprinkle a little more olive oil and remove the saucepan from the fire. Oil a round baking pan with a cooking brush. Fold 1 fresh KANAKI Filo Pastry sheet, place it in the baking pan and oil it. Do the same with the remaining 4 sheets. Bake the pie base in a preheated oven at 180 °Cwith extra heat on the oven elements, for 30 min. After it is baked, overturn the baking pan to remove the pie base. Place it in a baking pan and pour the stuffing on top. Spread it evenly and add a little more pine code seed. Bake in the oven at 170 °C with extra heat on the oven bottom elements for 30 min.