Preheat the oven to 180ºC. 

Place the spinach leaves into a large heatproof bowl. Poor boiling water over the leaves and leave for 1 minute until they are completely wilted. Drain and set aside to cool. Once cooled, squeeze out as much water from the leaves as possible by grabbing bunches of spinach in your hands and squeezing as hard as you can and allowing the water to drip through your fingers. Roughly chop the spinach and set aside. 

Roughly chop the brown onion and the spring onions and place them into a frying pan.

Add 1 tablespoon oil and fry them on a medium heat until they are soft and translucent.

While the onion is cooking finely chop all the herbs and add them to a bowl with egg, ricotta & feta. Mix really well.

Add the cooled onion and spinach to the cheese and herb mixture. Mix well.

Spray a 20cm x 20cm baking tin with cooking spray. Add one sheet of filo so half is in the tin, spray a little then fold the pastry sheet back over itself. Repeat with 2 more sheets of filo pastry. 

Add the cheese & spinach mixture to the baking tin and spread evenly. Then add 3 more sheets of pastry to the top of the cheese mixture. You can place the pastry in layers like you did the base layers or you can scrunch it up and messily lay it on top or concertina and lay in rows. Just make sure all the pastry is in the tin as it will make it easier to slice up after it’s been cooked. Spray the top with a little cooking spray. You could sprinkle over some sesame seeds if you like. 

Place in the preheated oven for 25 - 30 minutes or until it’s golden brown on top. 

Once out of the oven allow it to completely cool before cutting and dividing it in containers to freeze or refrigerate.