1. If using fresh spinach, blanch it in boiling water or in the microwave. Squeeze as much moisture as possible and chop it roughly. If using frozen spinach, just squeeze it out.
2. Toast the pine nuts and sunflower seeds in a dry frying pan. Remove and keep aside.
3. Finely dice the onion, peel and chop the garlic.
4. Heat the oil in the same frying pan and add the onion. Cook for 5-7 minutes until softened. Stir in all the spices and sugar while it’s cooking, add the garlic then the shredded lamb. Cook for a couple of minutes to infuse it with flavours and take it off the heat.
5. In a large bowl mash the feta with the eggs. Add the toasted seeds and pine nuts, Parmesan, lamb and onion mixture and the chopped spinach. Mix it all very well.
6. Preheat the oven to 190C/375F/gas 5. Prepare a square 20 x 20cm dish or a cake tin and brush it with butter.
7. Working quickly so it doesn’t dry, prepare the filo pastry: place a sheet on a chopping board or worktop and brush liberally with the melted butter, sprinkle with salt, pepper, nutmeg and red pepper flakes. Layer the next sheet, brush, sprinkle and repeat with two more. Cover the pastry with a tea towel while it waits and prepare the other stack of four sheets in the same way.
8. Press one stack of filo into the dish with overhang on two sides. Cut the other stack in half crosswise and arrange to line the other two sides, overlapping on the bottom.
9. Spoon the filling onto the pastry evenly and cover with the pastry; shorter sides first and the longer sides on top. Brush the top with remaining butter, sprinkle with the extra sunflower seeds, pine nuts and the almond flakes.
10. Transfer to the oven and bake for 30-40 minutes until golden and crispy.
11. Let the pie stand at least 15 minutes before cutting it into squares with a serrated edge. In fact it tastes the best just a little warmer than room temperature. Serve with green salad.