Step 1

Heat the oven to 200°C/180°C fan/gas Slit the top of the bag of spinach and microwave for 1-2 minutes until wilted. Empty the spinach into a colander and, using a wooden spoon, squeeze out the excess water, then roughly chop.

Step 2

Cut all the filo sheets in half widthways, then layer 5 pieces, overlapping, to cover the bottom of the roasting tin, brushing each sheet lightly with oil.

Step 3

Spoon half the chopped spinach into the tin, scatter over half each of the dill, pine nuts and goat’s cheese, then dot with half the onion marmalade. Layer another 4 sheets of filo on top, brushing each with oil, then repeat with the remaining filling, finishing with the final 5 sheets of filo, also brushing them with oil. Bake for 40 minutes until golden and crisp.