Step 1

Heat the oil in a large non-stick frying pan over medium heat. Add the onion, pine nuts and garlic and cook, stirring occasionally, for 10 minutes or until the onion softens.

Step 2

Increase heat to high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Add the spinach and cook, stirring often, for 2 minutes or until the spinach just wilts. Transfer the lamb mixture to a large bowl. Set aside to cool. Stir in the feta, parmesan, lemon rind, parsley and nutmeg. Season with salt and pepper. Toss to combine.

Step 3

Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Place the filo sheets on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Lightly spray 1 filo sheet with olive oil spray. Top with another filo sheet and lightly spray with olive oil spray. Repeat with two more filo sheets and olive oil spray to create a 4-layer stack. Cut the pastry in half crossways. Cover with a dry tea towel, then a damp tea towel. Repeat with remaining filo and olive oil spray.

Step 4

Divide the lamb mixture into 4 equal portions. Spoon 1 lamb portion along one of the long sides of 1 filo stack, leaving a 2cm boarder. Brush pastry edges with egg. Fold in the ends and roll up to enclose the filling. Place on the lined tray. Brush with more egg and sprinkle with sesame seeds. Repeat with remaining filo stacks, lamb portions, egg and sesame seeds to make 4 parcels. (To freeze, see note.)

Step 5

Bake in oven for 15-20 minutes or until the pastry is crisp and golden.

Step 6

Serve with the tzatziki and mixed salad leaves.