2 tbsp chopped fresh dill
4 sprigs fresh mint, chopped
2 tbsp chopped fresh mint, plus extra for serving
2 fresh flatleaf parsley sprigs, chopped
25g/1oz pomegranate seeds
275g/9¾oz frozen whole leaf spinach, thawed
300g/10½oz heritage tomatoes, chopped
30ml/1fl oz pomegranate molasses
salt and freshly ground black pepper
large pinch ground nutmeg
1½ tbsp olive oil
50²µ/1¾´Ç³ú pine nuts, toasted
25g/1oz walnuts, chopped
100ml/3½fl oz double cream
1 free-range egg, beaten
170g/6oz feta, crumbled, plus extra to serve
6 ready-rolled filo pastry sheets
100ml/2fl oz yoghurt