Take your chilled Fillo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.

Preheat your oven to 180 degrees Celsius fan forced. Grease a 33cm by 22cm by 5cm (or similar size) rectangular baking pan with oil.

Place the chopped spinach in a bowl, sprinkle with salt and mix. Allow to sit for 10 minutes. Squeeze the excess liquid out of the spinach. Transfer to a large bowl. Add the herbs, spring onions, olive oil, ricotta cheese, feta cheese, eggs, and cracked pepper. Mix until well combined.

Remove four sheets of Fillo Pastry from one of the packets. Cover with a dry tea towel and set aside.

Roll the remaining Fillo Pastry back into a roll, slice into 1.5cm thick strips, separate and loosen the pieces, place in a bowl, and set aside.

Cut the second packet of Fillo Pastry the same way and set aside in a second bowl.

Lay the four sheets of Fillo Pastry in the bottom of the pan, brushing each sheet with olive oil. Place one bowl of cut pastry strips into the pan. Pat it down with your hands and brush very liberally with olive oil. Bake in the oven for 15 minutes.

Remove from the oven and evenly spread the spanakopita filling over the pastry. Top with the remaining cut strips of pastry. Press down the pastry with your hands and brush with plenty of olive oil. Cut into pieces.

Bake for 40 minutes. Remove from the oven and brush the top generously with more olive oil. Bake for a further 20 minutes or until golden in color. Allow to sit for 15 minutes in the pan before cutting into pieces.