Method 
1. Preheat the oven to 180ºC.
2. Heat a well oiled frying pan over a med-high heat. Cook the goat until browned all over, remove from pan, place pan back over heat, drizzle with more oil and sauté the onion until soft, return the goat to the pan, add ouzo and allow to cook for 3-5 minutes. Add chicken stock, lemon rind and juice and the oregano.Simmer, stirring occasionally, for 40-50 minutes.
2. For the beetroot: bring a saucepan of water to the boil; add the beetroot. Simmer covered with the lid on for 30-40 minutes or until tender. Peel. Dice 1 ½ of the beetroot into a small dice. Combine red wine vinegar, ouzo and lemon rind in a small saucepan, bring to the boil. Add the diced beetroot and simmer for 3-6 minutes. Place the remaining beetroot in a food processor, process until smooth, add a dash of water, and olive oil, continue to process, drizzle in some olive oil and season with salt and pepper, finally add the feta and process again until smooth.
3. For the spinach: heat an oiled frying pan over a medium heat, sauté the leek and garlic until soft, season with salt and pepper. Add the spinach and toss quickly to wilt, squeeze over the lemon juice. Place a sieve over a bowl, soon the spinach into the sieve, and using a spoon press onto the spinach to press out all the liquid. Place on paper towel to drain, roughly chop, place in a bowl and mix with the feta.
4. Strain the goat; discard the lemon rind and oregano. Mix the goat with the spinach add a little of the strained goat juices and adjust seasoning.
5. Lay a sheet of filo on a flat bench and brush well with olive oil, place a sheet of filo on top and repeat layering to 4 sheets. Grease a tart tin with olive oil and place the filo into the mould, leave the filo edges over hanging, spoon the goat into the centre of the tart, fold the overhanging filo over to make a pie, brush with olive oil and place in the oven to bake until golden.
6. To serve, spear beetroot puree across the plate, spoon pickled beetroot to one side, place the pie in the centre, scatter the walnuts around the sides and top with dill.
