Preheat the oven to 180°C. Using a large non-stick pan, heat the olive oil over medium heat. Add the onion and spring onion and cook until softened (between 2 and 3 minutes). Add the garlic and chopped spinach (1 heaped cup at a time) and saute until the spinach is just wilted. Set aside.
In a large bowl, combine the ricotta, spinach mixture, lemon juice, lemon zest, Pesto Princess Greek Pesto, herbs, half the mozzarella and all of the feta. Once combined, season with salt and pepper (we love Oryx).
Transfer the mixture into a greased dish (we used a 23cm oval baking dish) and top with the remaining mozzarella. Bake for about 15 minutes or until bubbly and golden brown.
