Cooking time

• Heat in a pan the butter (reserve 1 tbsp.) with a few tablespoons of olive oil. Cut the onions into rings and fry them gently with the sugar, about 20 minutes until they are caramelized. Preheat the oven at 180 degrees.
• Heat the rest of the olive oil in another pan and fry the spinach alternately. Let it shrink well and all moisture evaporate. Add a table spoon of butter. Then add the seven spice powder/nutmeg and some salt and pepper. Mix well.
• Grease the bowls with a little oil. Place 4 sheets of filo dough on top of each other in the bowls, slightly shifted at a time. Spread a little oil between each layer. Make sure it comes over the edge nicely. In order that the edges always end up in a different place.
• Now roast the walnuts in a dry frying pan. When they start to smell nice, add the agave syrup and turmeric. Stir well.
• Mix the cream with the spinach and stir well. Now you can fill up your bowls. Start with the spinach. Then put a spoonful of onion on top and cover with the walnuts.
  Place the ramekins in the oven and let them brown for 15 minutes. Check every 5 minutes to make sure it’s not going too fast, otherwise the filo dough could burn. And that would be a shame.