Heat half the oil in a pan over a medium heat and fry the onion with a pinch of salt for 5 mins until beginning to soften. Stir in the garlic and cook for 2-3 mins more until fragrant. Remove from the heat and set aside to cool.

Combine the spinach, lemon zest, a squeeze of lemon juice, the dill, egg, a generous grinding of pepper and a pinch of salt in a large bowl. Mix in the onions and garlic. Heat the remaining oil in the pan, add a tortilla, spread over half the spinach mixture and top with half the crumbled cheese and a second tortilla. Weigh it down with a lid that’s slightly smaller than the pan or a plate, and cook for 3-5 mins over a medium heat until browned. Carefully flip and cook for a further 3-5 mins until the spinach is wilted. Repeat with the remaining tortillas and filling (no need to add more oil).

Toss the cucumber slices and pomegranate seeds with a splash of lemon juice. Season well. Serve with some tzatziki on the side and sprinkle over extra dill, if you like. Will keep chilled in an airtight container for up to two days.