Step 1

Heat oil in a large non-stick frypan over medium heat. Add onion and pine nuts, and cook, stirring occasionally, for 5 minutes or until onion has softened. Add mince and cook, breaking up with a spoon, for 5 minutes or until browned. Add baharat, tomato paste and tomato and season with salt flakes and freshly ground black pepper. Cook, stirring occasionally, for 10 minutes or until fragrant and tomato has broken down. Remove from heat. Stir through parsley and feta. Set aside to cool completely. Preheat oven to 200°C.

Step 2

Brush 4 filo sheets with butter and lay on top of one another to create a stack. Spread one-quarter of the mince mixture down the short side of the stack, then roll to enclose the mince and form one large log. Repeat with remaining filo, butter and mince mixture to make 4 logs in total. Place seam side down in a 20cm x 30cm baking dish, brush with extra butter and scatter with sesame seeds. Place in oven and bake for 30-35 minutes until golden and crisp. Cool slightly before serving with lemon wedges and yoghurt alongside.