Ingredients

Step by step

1. Put the spinach and spring onions into a very large mixing bowl (or a big pan). Sprinkle with the salt then go in with your hands and start scrunching everything together well. Once it is well-mixed, leave it for 5 minutes, then scrunch again (it will have already wilted down quite a bit) and then put it in a colander and leave it to drain for at least 30 minutes.
2. Combine the eggs, dill, parsley, garlic, lemon zest and feta in a bowl. Press the spinach down well again to extract any remaining liquid, then add to the feta mixture with some freshly ground black pepper (no salt though) and mix well.
3. Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the filo, stack up the sheets and cut in half lengthways. Cover with a clean damp towel so that the pastry won’t dry out. Working with one strip of filo at a time, brush all over with olive oil then fold in half lengthways. Spoon roughly a twelfth of the filling on the corner nearest you at one end of the strip. Fold the corner over the mixture to make a triangle, then continue folding (like a flag). The filo should completely enclose the filling by the time that you reach the far end.
4. Place on a greased baking tray then repeat until all the filo and filling are used up. Brush a little more oil over each parcel and scatter with the sesame seeds. Bake for 20-25 minutes until golden and crisp. Cool slightly before serving.

Serve with

Lamb flatbreads with Greek pesto

Greek rice-stuffed tomatoes

Greek salad with halloumi

Greek quesadillas