Step 1

Place a large pot on medium-high heat. Heap all the spinach into the pot, add a splash of water and cover with lid. Cook for about two minutes, stirring once or twice, until wilted. Drain in colander and rinse with cold water. When cool enough to handle, squeeze out as much moisture as you can (this will make sure your puff pastry doesn't get soggy later). Place on a chopping board and chop it finely. Place all the spinach in a medium mixing bowl.

Step 2

To the spinach, add red onion, garlic, mint, and dill. Crumble in the feta (I just squeeze it with my hands until it crumbles into small pieces) and using clean hands or a large spoon, mix until very well combined. Add about one teaspoon of salt and lots of freshly ground black pepper. Taste and add more salt and pepper, if needed. When you are happy with the seasoning, add one egg and mix again until combined.

Step 3

Line two baking trays with baking paper. Preheat oven to 200˚C.

Step 4

Make an egg wash by adding the remaining egg into a small bowl. Add one tablespoon of water and whisk until combined. Set aside.

Step 5

Place one piece of puff pastry on a clean surface. If your pastry is super soft and is sticking, dust the bench with a little flour. Cut the pastry in half, into two equal sized rectangles. Spoon one quarter of the spinach mixture along the long length of pastry that is closest to you, moulding it into a sausage shape (see image above). Brush the beaten egg along the pastry edge furthest from you, then fold the pastry over to enclose the filling, pressing it into the egg washed edge. Turn it over so that the seam is on the bottom. Repeat with the remaining pastry and filling, until you have four long rolls. Cut each roll into three equal pieces.

Step 6

Place the rolls on the prepared baking tray, brush with the egg wash and sprinkle with nigella or sesame seeds. Bake for 2025 minutes, or until golden. Refrigerate leftover rolls in an airtight container for up to four days.

Step 7

Prepare the salad by placing the garlic, lemon juice, zest, dill, olive oil and about ½ teaspoon of salt into a medium serving bowl. Whisk to combine. Add the tomato and chickpeas straight into the dressing and toss to combine. Taste and check if you need more salt. Season with black pepper.

Step 8

Serve spanakopita rolls alongside the tomato and chickpea salad.