1 small fennel (fronds reserved, bulb rough chopped)

1 leek (washed and thinly sliced)

1 bunch spring onion (thingy sliced)

2 tbl sp dried oregano

1 tbl dried mint

400gm spinach (washed and just leaves)

200gm feta cheese

2 sheets puff pastry

2 eggs

1/4 cup sesame seeds

Salt

EVOO

Oven on 190 degrees Celsius fan forced.

Place large deep pan on medium high heat with some olive oil. Bring to heat and add in your fennel and leek. Start sweating down for at least five minutes with some salt, adding in water if needed to make sure they don’t colour. After five minutes add in spring onion, oregano and mint and sweat for 2 more minutes. Then add spinach and raise heat to high for 15 seconds before turning heat off completely. Moving the spinach around, allow it to gently wilt with residual heat (this will take some time, be patient). Once spinach is wilted add in your crumbled feta and 1 whisked egg, and stir through to allow it coat and bring your mixture together. Season with salt to taste.

Place both pieces of puff pastry on oiled baking paper. With a rolling pin, roll out the puff pastry for a minute to get a thinner pastry and then cut the four corners of the puff pastry square to create an octagon shape. Using the top of the mug, place a circle inprint in the middle and then slice in four line crossing over with a knife. It will look like a star. Fill the spanakopita filling around the star and then using those triangle cut outs, wrap the spanakopita with the pastry and enclose it (check out my reel on instagram if you want to see it visually). Once all eight pieces are connected, flatten down any extra dough the mixture is tight under the pastry. Whisk the remaining egg and brush on an egg wash before covering in sesame seeds.

Cook for 50-60 minutes, or until golden brown and then cut into pieces to enjoy the wreath.