Preheat your oven to 220°C (430°F) and line a baking tray with baking paper.

Place the chopped spinach in a colander, sprinkle with salt, and let it sit for about 10 minutes.

Use a clean tea towel to wring out the spinach, removing excess moisture.

In a mixing bowl, combine the drained spinach with feta, yogurt, green onions, egg, mint, dill, lemon zest and juice, garlic, nutmeg, and cayenne.

Cut the filo pastry sheets to size, about 32 x 25 cm or 26 cm squares.

Lay 8 sheets of filo on the lined baking tray, brushing each layer with melted butter.

Spread the spinach filling evenly over the filo base, leaving a small border around the edges.

Cover the filling with another 8 sheets of filo, brushing each layer with butter, and optionally add cheese between some layers.

Crimp and seal the edges to secure the filling inside and trim excess dough.

Brush the top with melted butter and sprinkle with sesame seeds.

Bake in the oven for approximately 25 minutes until golden brown and flaky.

Allow to cool for a few minutes, then slice and serve warm.