Step 1

Preheat oven to 200°C. Grease a baking tray with olive oil. Place the sweet potato and 1 tablespoon of the oil in a large bowl. Toss the sweet potato to coat and place on the greased tray in a single layer. Roast in preheated oven for 30 minutes or until tender and light brown. Set aside for 15 minutes or until cool enough to handle.

Step 2

Meanwhile, heat 1 tablespoon of remaining oil in a large non-stick frying pan over medium-high heat. Add onion and cook, uncovered, stirring frequ-ently, for 3 minutes or until soft. Transfer to a large heatproof bowl.

Step 3

Add half of the chicken to the pan and cook over medium-high heat, uncovered, turning occasionally, for 4 minutes or until just cooked through. Transfer chicken and onions to the bowl. Repeat with remaining chicken.

Step 4

Add the spinach and sweet potato to the chicken mixture and toss to combine. Set aside for 5 minutes to cool slightly. Cover and place in the fridge for 10 minutes or until cooled to room temperature.

Step 5

Sprinkle chicken mixture with feta, season well with pepper and toss gently to combine. Divide mixture into 6 portions.

Step 6

Lay pastry flat on a clean work surface. Cover with a clean, dry tea towel, then a clean, damp tea towel to prevent pastry drying out. Brush 1 sheet of pastry lightly with a little remaining oil. Top with 2 more sheets of pastry, brushing each with a little more oil. Place one portion of chicken mixture on a narrow end of the pastry, leaving a 7cm border at the end and on each side. Fold front edge of the pastry over filling, then fold in sides and roll up to enclose. Repeat with remaining pastry, oil and chicken mixture to make 6 rolls.

Step 7

Grease a large baking tray lightly with olive oil. Place the filo parcels seam-side down on the greased tray, brush each filo parcel lightly with the extra oil and sprinkle evenly with sesame seeds. Bake in preheated oven for 25 minutes or until crisp and light golden. Serve immediately.