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Wash the spinach, shake dry and chop finely. Saute or microwave the onion and garlic in the oil until soft. Drain well.
Microwave the carrot and spinach, covered, for about 3 minutes. Drain well, pressing the liquid out of the mix .
Beat the eggs with the cream. Add the chilli sauce, dill, mustard and the two drained vege mixes. Add the 3 cheeses and mix well. Adjust seasonings.
Preheat oven to 190degC. Grease a 30x23 or 20cm round tin and line with baking paper.
Spray a sheet of filo with oil. Drape it over the base and sides of the pan. Allow for an overhang to fold over the filling at the end. Continue spraying and layering until you have gone round three times.
Pour in the filling and spread evenly. Fold the overhang of each layer up over the filling. Create a lip with the last layer around the edge.
Spray another sheet of filo and make it into a rough flower shape. Tuck this under the lip of filo. Fill the top with more filo flowers.
Spray the completed dish with oil, sprinkle with sesame seeds and bake until set, about 2 hours.
Place an oven tray on rack above if it browns too quickly .
Serve with salad and homemade chutney .