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Heat the oven to 180ºC fan/gas 6. Squeeze the spinach in a sieve with the back of a wooden spoon to remove as much moisture as possible, then put in a large bowl with the peas, sweetcorn, eggs, nutmeg, feta and mint. Season with black pepper and a little salt, add the lemon zest and juice, then mix well.
Lay a sheet of filo in the base of the pan/tin, brush with olive oil, then add the remaining sheets, brushing with oil as you go and fanning them out so the pan/tin is evenly covered with a large (about 12-15cm) overhang all round.
Spoon the filling into the pan/tin, then fold the overhanging pastry over the filling, scrunching to give a ruffled top. Brush with olive oil and sprinkle with the sesame seeds.
Cook on the hob, on a medium heat, for 5 minutes to crisp the base of the pie, then bake for 20-25 minutes until golden and firm to the touch. If the top browns too quickly, cover loosely with foil. Remove the pie and allow to cool. Serve as is, or with a big dollop of aioli.