Cook the garlic, onion and spring onions in a pan on a medium heat in the olive oil. Once soft, set aside in a bowl
In the same pan, cook the fresh spinach. Once it begins to wilt add the butter and the nutmeg. When fully wilted put it in a sieve over a bowl to drain out the excess water. Press down on it with a spoon to get plenty of water out
Mix the spinach with the onions in a bowl
Chop up the fresh flat leaf parsley and fresh dill. Add the herbs to the spinach mixture and stir in well
In a separate bowl mix the natural breadcrumbs, parmesan, crumbled feta, and crumbled goats cheese
Add the cheese mixture to the spinach and stir in well. Add the egg and mix in, then the salt
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
To make the pastry rub together the plain flour and butter until it resembles breadcrumbs. Add 2 eggs and form a dough. Wrap in cling film and chill in the fridge for 30 minutes
Roll out ⅔ of the pastry onto some cling film. Grease the tin and line it with the pastry, cutting off any excess and pricking the bottom with a fork. Put baking paper in the pastry and pour in some baking beans. Bake for 10-15 minutes until the pastry starts to brown around the edges
Take the paper and baking beans out and bake it again for 5-10 minutes until the bottom looks fully cooked
Fill the pastry case with the filling and pack it in quite well, filling right to the top
Roll out the final third of the pastry and cut out strips, brush the edges of the tart with a beaten egg, stick the strips in a lattice pattern and trim the edges. Also brush the beaten egg on the bottom layer of pastry where it crosses over. When finished, brush the tart all over with the beaten egg
Bake the tart for 20-25 minutes until golden brown
Serve immediately, store cooled leftovers in the fridge and eat within 2 days. Re-heat to piping hot