• Preheat the oven to 200 C (425 F)
• In a small skillet over medium heat, add the olive oil and once hot add the diced onion. Cook until soft and translucent 3-5 min, stirring occasionally. Set aside to cool.
• In a large bowl, stir together the feta, ricotta, spinach, toasted pine nuts, oregano, salt, pepper, nutmeg, and cooked onion until thoroughly combined. Set filling mixture aside.
• In a large baking pan lined with parchment paper, place two sheets of filo dough vertically from top to bottom. Brush all over with olive oil. Place two sheets horizontally from left to right, and brush with olive oil. This is like the shape of a + sign.
• Now, place two sheets of olive oil diagonally from the top left of the pan to the bottom right, and brush with olive oil. Place two sheets of filo pastry from the top right of the pan to the bottom left and brush with olive oil. This is in the shape of an X.
• Repeat the entire process one more time (top to bottom, left to right, then an x). Each time you place two sheets of filo dough down, you have to brush them thoroughly with olive oil. You'll end up with a rough star shape.
• Place the spinach feta filling in a circular shape in the middle of the star.
• Scrunch the edges of the filo dough towards the filling, leaving most of the filling exposed, just like the picture shows. Brush these scrunched up edges thoroughly with olive oil.
• Bake in the preheated oven for 25-30 minutes or until golden brown. While it's baking, you can prepare the pomegranate molasses honey glaze.

For the glaze:

• Mix together the honey and pomegranate molasses until combined. Use this for drizzling over the pie when it's out of the oven.
• Serve the spanokopita warm or at room temperature, with extra glaze for whoever wants it.