2 leek (washed and thinly sliced)

1 bunch spring onion (washed and thinly sliced)

3 tbl sp dr oregano

3 tbl sp dr mint

900gm spinach (washed)

1 bunch fresh dill (washed and finely chopped)

450gm feta cheese (crumbled)

4 eggs

1/4 cup breadcrumbs

200gm filo pastry

Olive oil (lots)

1/4 cup sesame seeds

Preheat oven to 190 degrees celsius fan forced.

1. Place large heavy pot medium heat with oil. Add in leek and spring onion and sweat down for 5 minutes with pinches of salt. Add in a glug of oil in the middle and add in oregano and mint and let it sizzle before rolling it though for a minute. Add in spinach in batches and on the last batch, take off heat and stir through to wilt. You don’t want the spinach to cook too much.

2. Add in dill, feta and eggs, stirring all through and finishing with salt and cracked pepper to taste.

3. Grab a baking tray, layer the bottom with breadcrumbs and then layer the filo in as the reel. Leaving filo hanging over each side and drizzling olive oil on each new piece of filo that goes down.

4. Once filo shell is created, add in filling and layer the filo sheets on top. Add a couple filo sheets to finish, oil as you go, and scrunch the sides together. Using a sharp knife, cut your pieces in the top and finish with sesame seeds.

5. Cook in oven for 90-100 minutes, or until nice and golden. Let cool and cut through completely before serving.