Preheat the oven to 180ºC/ Fan 160ºC/ Gas Mark 5

Toast the pine nuts in a dry frying pan over a medium heat until golden. Set aside to cool before roughly chopping.

In the same pan warm a dash of oil and fry the onion for 4 - 5 minutes until soft. Add the garlic along with a pinch of salt and fry for a further 1 minute. Stir through the oregano and spinach leaves until wilted and remove from the heat.

Tip the onion mixture into a large bowl and allow it to cool. Finely chop the mint and dill and add to the bowl along with a good crack of black pepper to taste and the chopped pine nuts. Crumble in the feta and stir in the ricotta to mix all the ingredients together.

Lay a sheet of filo pastry out on a work surface and brush lightly with a little of the beaten egg. Layer over another layer of filo and smooth out to bond the layers. Spoon half the ricotta mixture along the long edge of the filo in a sausage shape approximately 2cm from the edge. Fold over the filo to encase the mixture and roll up into a long sausage. Starting from one end, curl the filo sausage into a spiral and place in the middle of the tapas dish.

Repeat the process with the remaining filo sheets and mixture. This time curl the filo sausage around the outside of the first spiral to fill the dish. Brush with the melted butter or oil and bake in the preheated oven for 15 - 20 minutes, until golden and crisp.