Preheat your oven to 350°F (180°C).

In a large pan, heat 2 tablespoons of olive oil. Add the chopped onion and sauté over medium heat until golden. Add the spinach and cook for 5-7 minutes, until wilted. Drain any excess liquids and transfer to a large bowl.

Crumble the feta cheese and ricotta cheese into the bowl. Add the chopped spring onions, parsley, dill, lemon zest, and spices. Mix until well combined and set aside.

Brush the bottom of a 9x13 inch (22x33 cm) rectangle pan or 11-inch (28 cm) round pan with olive oil. Place a sheet of phyllo pastry in the pan, letting some of the pastry hang over the side. Brush with olive oil. Repeat with 2-3 more sheets, brushing each layer with olive oil.

Evenly spread the spinach and cheese filling over the phyllo crust. Cover with 3 more layers of phyllo, brushing with olive oil between each layer. Fold the excess pastry from the sides over the top and brush with olive oil.

Using a very sharp knife, cut the pie into rectangles or any desired shape.

Bake for 40-45 minutes, or until golden brown.

Allow to cool for 15 minutes before serving. Serve with a fresh Greek salad.