Heat the oven to 200C (180C Fan) 400F, Gas 6. Melt 30g of butter in a saucepan, add minced beef and cook until browned
To the beef add flour, chopped tomatoes, tomato puree, garlic, sugar and season with salt and pepper. Bring to the boil. Cover and simmer for 35 minutes.
Wash spinach and put in a second large saucepan. Cook spinach until wilted. Drain and remove excess water. Mix the spinach with Cheddar, Gruyere, soft cheese, eggs and season with salt and pepper.
Spoon beef mixture into shallow ovenproof dish and then spoon spinach mixture on top.
Melt the rest of the butter (60g). Brush 3 filo sheets with a little melted butter and layer on top of spinach mixture. Trim to fit if necessary.
Arrange remaining filo sheets over the dish brushing with the melted butter. Scrunch them up gently as you go along.
Bake for 20-25 mins until the pastry is golden and crispy.
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