Peel and chop the onion and the garlic.

Cut the spring onions finely.

Rinse the spinach thoroughly and then roughly chop it into smaller pieces.

Heat a large frying pan and sauté the onion, garlic and spring onions in a little oil for a couple of minutes until the onions turn a clear colour.

Remove from the pan and place on one side.

Sauté the spinach in the same pan several times until it starts to break down.

Drain the spinach in a sieve and squeeze out the excess water until it is cool enough to handle.

Coarsely chop the dill.

Whisk the eggs lightly together in a bowl, add the parmesan and crumble the feta into the mix.

Season with nutmeg, salt and pepper, then gently stir in the spinach, onion mix and dill.

Brush a plate of filo pastry with oil and place it on an ovenproof tray with the ends hanging out over the sides.

Brush the next plate of filo pastry with oil, and place it slightly overlapping over the previous plate.

Continue until all the plates of filo pastry have been used – there should be about 7-8 layers in total.

Pour the filling into the middle and fold the ends inwards over it. It doesn’t matter if the pastry breaks apart a little.

Brush some more oil onto the pastry if necessary, and cut the top into squares.

This will make it easier to cut up later.

Bake at 200 degrees Celsius for about 25-30 minutes, until the pastry is crisp and golden.

Allow to stand for 10 minutes before serving.