Preheat the oven to 190°C. Place the pine nuts in a dry frying pan and cook over a moderate heat, stirring constantly, until they start to brown and give off their aroma. Set aside.
Add 1 tbsp of the oil, the onion and garlic to the pan. Cook gently on a low heat, stirring occasionally, for about 8 minutes, until softened. Add the spinach and chopped tomatoes and continue cooking for about 6 minutes. Tip into a large bowl and allow to cool slightly.
Stir the ricotta and feta cheeses into the spinach mixture together with the pine nuts and season to taste with a little salt and pepper and the nutmeg.
Lightly oil a shallow baking dish measuring about 20 x 28cm. Line the bottom and sides of the dish with 2 of the filo sheets, one on top of the other. Leave the excess pastry to hang over the edges of the dish. Cover with half of the spinach mixture, spreading it out to the edges in an even layer. Cover with 2 more sheets of filo, then another layer of the spinach.
Fold the excess filo in over the top, then place the remaining 2 filo sheets on top, folding the edges under neatly. Brush the top lightly with the remaining oil and bake for 25 minutes or until crisp and golden.
Copyright by The Readers Digest Association, Inc. 2006
For a non-vegetarian baklava, add 150g chopped, smoked streaky bacon with the onions in step 2 and cook for 10 minutes. Continue with the recipe, omitting the feta cheese and adding 30g grated Parmesan cheese instead.
The filling can be made up to 2 days ahead and kept chilled. When ready to serve, bring the mixture to room temperature, then complete the recipe.