Ingredients:-
1 bunch (400g) spinach, roughly chopped,
2 tsp Olive Oil,
1 large brown onion, diced,
1 garlic clove, crushed,
1 large handful mint, chopped,
1 large handful parsley, chopped,
1 small handful dill, chopped,
Pinch of freshly grated nutmeg,
1 large egg, beaten,
150g good quality feta cheese, diced,
150g ricotta, 
Olive oil spray,
150g filo pastry,
METHOD:-
Preheat the oven to 200°C. Lightly grease the base and sides of a 22cm round spring form tin.
Place the spinach in a large bowl. Cover with boiling water and stand for 1 minute, or until spinach has wilted. Drain and cool, then wrap in a clean tea towel and squeeze out as much water as possible. Transfer to a large bowl.
Meanwhile, heat the olive oil in a frying pan over medium to low heat. Add the onion and garlic and cook for 4-5 minutes until softened.
Add onion mixture to the spinach with lemon zest, feta, ricotta, parmesan, chopped herbs, grated nutmeg and eggs. Mix until well combined. Season with salt and pepper.
Place one sheet of filo pastry on a clean, flat surface. Brush with butter on one side. Place filo in prepared tin, butter side up, so it covers the base and overhangs the sides. Take another sheet, brush with butter then transfer to the tin, butter side up and slightly off-centre so the long side of the filo comes up and over side of tin. Rotate tin slightly and repeat with another sheet so the overhang covers another section of the tin. Continue with the remaining 7 sheets, rotating tin so there is an overhang around the entire tin.
Spoon the pie filling into the centre and fold the filo over the top, as messily or as neatly as you choose – messy creates more brown ruffles. Transfer to baking tray.
Bake in the preheated oven for 30-35 minutes, until the filo is crisp and golden. Check with a skewer that it's hot through to the centre before removing from the oven.
Allow to cool to room temperature before serving with in wedges with a Greek salad - or make a simple tomato salad by combining some thickly sliced tomatoes with salt, oregano leaves and extra virgin olive oil. 
Enjoy!