Step 1

Preheat oven to 180°C. Lightly oil a 23cm springform cake pan.

Step 2

Heat oil in a large heavy-based frying pan over high heat; cook onion, stirring, for 3 minutes or until softened. Add spinach leaves; cook, stirring, for 4 minutes or until just wilted. Season well. Cool slightly.

Step 3

Beat eggs in a medium bowl until combined; stir in spinach mixture, fetta and dill. Mash with a fork to combine.

Step 4

Place 1 sheet of fillo pastry on a clean surface, lightly brush with a little melted butter; top with another sheet of fillo. Repeat layering with another 2 fillo sheets, brushing between each sheet with butter. Ease fillo stack into springform pan, allowing edges to overhang. Repeat layering and brushing process with another 4 fillo sheets. Place second fillo stack in pan in the opposite direction, allowing edges to overhang.

Step 5

Carefully pour spinach mixture into pastry case. Brush any overhanging fillo with butter; neatly fold overhanging fillo over spinach mixture to enclose. Repeat layering process with remaining 4 fillo sheets, brushing with melted butter; scrunch the stack and place on top of the pie. Sprinkle with pepitas.

Step 6

Bake pie for 45 minutes or until golden. Cool in pan for 5 minutes; transfer to a board. Cut pie into wedges, sprinkle with extra dill.