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Heat the oil in a large frying pan over a medium heat. Add the onion and garlic to the pan and sauté for a few minutes.
Add the mince to the pan and cook until brown. Add the mince to the pan, cook until brown. Add the spices, herbs, sugar, salt + pepper and cook while stirring. Sprinkle over the flour and stir to combine.
Pour in the crushed tomatoes, stir to combine then remove from the pan from the heat.
Preheat the oven to 180°C fan bake.
Place the spinach in a microwave-proof bowl and microwave for 2 minutes. Transfer to a sieve and squeeze out the excess water.
In a large bowl, add the spinach, grated cheese and ricotta. Season well with salt and pepper and mix to combine.
Spoon the mince mixture into the base of an ovenproof baking dish. Spread out to the edges. Spoon the ricotta and spinach mixture over the mince layer and spread out to the edges.
Brush a sheet of filo with melted butter, scrunch softly and place on the top of the pie filling. Repeat with the remaining filo until the filling is completely covered.
Bake for 25 minutes until the filo is golden and crispy. Serve immediately.