Preheat the oven to 350°F. With a pastry brush, butter the bottom and sides of a 17x13 inch rimmed baking sheet and set aside.

In a small saucepan, heat 2 tbsp oil over medium heat. Sauté the onions until translucent and tender about 2-3 minutes. Set aside.

In a large bowl, add the spinach, green onions, dill, cooked onions, feta, ricotta and beaten eggs. Season with salt and pepper and toss gently until well mixed. Set aside.

Stir together the melted butter with the remaining ¼ cup olive oil in a small bowl.

Place phyllo between a damp tea towel (this will ensure it does not dry out).

Lay sheets on dry and clean work surface. Using a pastry brush, brush phyllo sheet with butter mixture, not too much as it will make it soggy. Transfer to baking sheet. Repeat with remaining 8 sheets of phyllo stacking them on top of each other to make 9 layers.

Spread spinach mixture evenly on top of phyllo sheets and continue buttering and layering the remaining phyllo sheets.

Brush with remaining butter mixture on top and sprinkle with sesame seeds.

Bake for 50–60 minutes or until pie is dark golden in colour. Remove from oven, allow to cool for 10 minutes before cutting.