In a large pan, over a medium to high heat, cook the spinach in batches with the lid on, until it wilts.

Once wilted, place in a sieve over a bowl, to drain out any remaining excess liquid.

Heat up 2-3 tbsp olive oil in the same pan. After a minute, add the finely chopped leeks and leave to soften for about five minutes, stirring regularly throughout.

Stir through the seasonings and cook for another minute or so, before removing the pan from the heat.

Drain the excess liquid and add the cooked spinach, along with the chopped fresh dill, and crumbled feta and ricotta. Mix well until everything is combined.

Preheat the oven to 200 degrees Celsius fan.

In a tray, about 30 × 40cm/12 × 16 inches, brush a generous amount of olive oil to the bottom.

Prepare a total lot 16 sheets of filo pastry - 8 for the bottom and 8 for the top.

For the first 8, liberally brush olive oil on each one, before spreading the spanakopita filling.

Repeat the same thing with the remaining 8 filo sheets.

Then carefully cut the pie into 24 pieces.

Bake for a total of 40-45 minutes — 15 minutes at 200 degrees Celsius fan, and then the remaining amount of time at 170 degrees Celsius fan.

Allow the spanakopita to cool for at least half an hour before serving.

Store in the fridge covered and consume within 2 days (I recommend reheating it in the oven), or freeze it and consume within a month.