Preheat the oven to 375°F (190°C). Heat 1 tablespoon of the oil in a frying pan, then add the onion and garlic. Cook gently on a low heat, stirring occasionally, for about 8 minutes, until softened. Add the spinach and 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 28 x 20 cm. Use two of the phyllo sheets to line the base and sides of the dish, overlapping if necessary. 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 two more sheets of phyllo, then another layer of the spinach.
Fold the excess phyllo in over the top, then place the remaining two phyllo 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.
Tip: 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.
Variation: For a non-vegetarian pie, add 150 grams (5 oz) chopped bacon with the onion in step 1 and cook for 10 minutes. Continue with the recipe, omitting the feta cheese and adding 1⁄3 cup grated Parmesan cheese instead.
Per serving: 247 calories, 16.5 g fat (5.5 g saturated), 10.5 g protein, 13 g carbohydrate, 3.5 g fibre