Preheat oven to 190°C, fan forced. Line a large baking tray with baking paper.
In a deep-sided frying pan, heat olive oil on medium heat and add spring onions. Cook for two minutes until softened then add the spinach (you may have to cook the spinach in a couple of batches). Season spinach with the Greek Grilling Spice and salt and cook for one minute or until just wilted. Take off the heat.
In a large bowl mix the ricotta with the feta then add in the spinach mixture. Next add the dill and the beaten egg and mix thoroughly until well combined.
To create a spiral, lay one sheet of filo pastry on a clean bench, longest length facing you. Brush sheet liberally with melted butter. Lay a second filo sheet directly over the top of the first sheet. Brush liberally with melted butter.
Add spinach and cheese filling along bottom of filo pastry sheet, approximately 3 cm in thickness. Gently roll up the filo sheet starting from bottom, encasing the filling and rolling upwards to form a long sausage shape.
Starting from one end, gently and slowly curve the filo roll in on itself to form a spiral shape. Transfer to baking tray and brush spiral with melted butter. Sprinkle spiral with sesame seeds/nigella seeds or Everything Bagel Blend, if using. Repeat for rest of spirals.
Place the tray in the oven and bake for 30 minutes or until pastry is crisp and golden.
