Roughly chop the spinach. Bring a large pot of water to a boil. Add the chopped spinach and cook for 2 minutes. Drain well and squeeze to remove excess water.

Heat olive oil in a large frying pan or skillet over medium heat.

Add the onions and cook for 5 minutes, stirring frequently until they begin to soften.

Add the garlic and dill to the pan, and cook for a further 5 minutes, stirring frequently until the onions are soft and caramelized.

Remove the pan from the heat and stir in parsley, green onions, lemon juice, and ground pepper.

Add the cooked spinach to the skillet. Stir to combine. Season with salt and pepper to taste.

Set aside and allow to cool. Add 1 lb (450g) of the feta cheese and slightly beaten eggs.

Preheat oven to 425°F/220°C/Gas 7.

If using homemade filo/phyllo dough, cut it into 4 pieces and roll all the pieces out.

Place one layer of pastry on a greased baking sheet with edges and brush with melted butter using a pastry brush.

Add the spinach filling, leaving an edge.

Place the second piece of the pastry on top. Brush with butter and add half of the remaining feta cheese.

Top with the third piece of pastry, brush with butter and add the remaining feta cheese.

Top with the fourth layer of dough. Pinch or roll seams to seal. Brush with butter and sprinkle with sesame seeds.

Bake for 10 minutes then decrease the heat to 350°F/180°C/Gas 4 for 35-40 minutes or until golden brown and flaky. Remove the spanakopita from the oven. Cut into squares and enjoy!

Alternative Method: If using sheets of filo/phyllo, you will need 16 large sheets. Lay 8 sheets of the dough, brushing in between each layer with melted butter, onto a greased baking sheet with edges. Place the spinach filling on top, leaving a 1″/2.5cm border. Brush the border with more butter, then place a sheet of dough on top. Brush with butter and add the remaining feta. Add the remaining sheets of dough on top, brushing between each one. Fold up the edges and pinch or roll to seal. Brush with butter and sprinkle with sesame seeds. Bake for 25-30 425°F/220°C/Gas 7 until crispy and golden brown. NOTE: Depending on the size of your pastry sheets, you may have to make two smaller spanakopita with the amount of filling listed.