Method: To make the meat layer heat the oil in a wide non stick frying pan and fry the onion until soft, about 5 minutes. Add the beef and cook (breaking up any clumps) until the liquid has cooked off and the meat starts to caramlise (go brown). Add the garlic and fry for another minute. Add the tin of peeled tomatoes, sugar, chilli and stock and allow this to cook over a medium heat until most of liquid has cooked off and the sauce has thickened. To make the spinach layer: While you meat is cooking away, heat a pot filled with water and bring it to the boil. Add the spinach and allow this to cook until it has wiled (about 5 minutes). Drain, rinse under cold water and set aside. When its cool enough to handle, squeeze the spinach with your hands, making sure you get most of the water out. In a separate bowl, add all the cheeses to the beaten egg. Roughly chop the drained and wrung out spinach and stir this through the cheese / egg mixture. In an appropriately sized baking dish spread the meat over the bottom layer and then cover with the spinach mixture. To make the phyllo topping. Melt the butter in the microwave. Cut 3 pieces of phyllo to roughly the size of the dish. Bush each sheet lightly with butter (covering the surface area) and place over the pie filling buttered side up. Repeat until you have 3 flat layers on the pie. Now using about 6 - 8 pieces (the same size as before), brush with butter and then fold these (buttered side down now) - scrunching it up as you go to create a ruffled effect. Carry on on until you have covered the surface area of your pie with phyllo. Lightly brush over bits of the top phyllo, its not important to brush it all. Bake in a pre heated over of 200C for 20 - 25 minutes until the phyllo has turned golden. PS. you will see in the last picture that I have folded the phyllo a different way like a concertina, you can choose whatever you prefer.