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Preheat the oven at 425°F (220°C)
In a small bowl, mix 3 tablespoons olive oil, 1–2 tablespoons tomato paste, ½ tsp oregano, ½ tsp dill, a pinch of salt, and pepper. Stir until smooth and set aside.
Heat 1 teaspoon olive oil in a pan. Sauté finely chopped onion for 5 minutes until soft.
Add frozen spinach, a pinch of salt, ½ teaspoon of dill, and ½ teaspoon of oregano and sauté until defrosted and heated and no water is left. Set aside.
Crumble feta with a fork on a plate. Once spinach cools (about 5 minutes), chop it and add the feta. Mix well.
Slice the baguette in half lengthwise and brush with the olive oil and tomato paste mixture.
Layer the spinach-feta mixture on the baguette slices. Drizzle with olive oil.
Heat in the oven for 10 minutes until feta softens and lightly browns.