Sign up to our newsletter
Pre-heat oven to 200°C/Gas Mark 6.
In a large pan, fry the onion and garlic in the oil until soft and transparent, remove from the pan and set aside to cool.
Wash the spinach and wilt using the same pan as before. Drain in a sieve over a bowl to catch any juices and squash using the back of a spoon to remove excess water.
Melt the mint jelly in a small pan until runny.
Beat the egg with the ricotta and nutmeg, then season. Stir in the feta, mint jelly, onions, garlic and spinach.
Brush a 20cm round cake tin with a little of the melted butter. Line with sheets of filo, brushing each sheet with the melted butter and off-setting the pastry sheets to form a rough star shape. Spoon the cheese and spinach mixture into the middle of the pastry. Fold the overhanging pastry up and over the top of the pie filling. Brush with a little more melted butter and sprinkle with the sesame seeds.
Bake for 25-30 minutes or until the pastry is golden brown and crisp. Serve warm, straight from the oven, or cold.