Preheat oven 200°C (fan forced). Grease and flour a round sponge sandwich tin 20cm (base) X 3.5cm (sides).

Arrange pastry on top of each other to form one thick sheet of pastry. Roll out carefully until pastry measures 27 cm square. Drape the rolled pastry into the tin. Pushing in sides and allowing the pastry to overhang at the points.

Reserve 2 tablespoons of beaten egg for glazing. Squeeze spinach through a fine sieve to remove excess liquid. Transfer to a large bowl and use your fingers or a fork to separate spinach. Stir through garlic, green onion, dill, ricotta, Romano cheese, zest and remaining eggs. Add ricotta and feta fold through spinach mixture. Season with salt and pepper. Set aside.

Spread spinach mixture inside the pastry. Fold the corners in toward the centre.

Brush pastry with reserved beaten egg. Bake 40-45 minutes, or until puffed and golden brown and the centre is set. Stand for 15 minutes before slicing and serving.