Defrost the spinach completely and ensure it is thoroughly drained and as much liquid as possible is drained from it.
Finely chop the spring onion, parsley, and dill. Add to the drained spinach.
Add the feta, ricotta and ground nutmeg and mix together.
Beat the eggs together and add to the mixture.Combine the ingredients thoroughly.
Line the baking tins with plenty of melted butter.
Butter each sheet of filo with butter a begin to line the tin. Overlap each pastry sheet so the cover the base and sides of the tin.
Ensure there is plenty of pastry left overlapping to fold back over to cover the mixture.
Place the mixture in each tin, fold over the pastry to seal.
Cover with plenty of melted butter.
Cook at 180C for 40 mins until piping hot in the centre and a the pastry is a rich golden brown.