About 12 sheets fillo pastry, at room temperature
250g butter, melted
2 tbsp sesame seeds
For the filling
2 tbsp extra virgin olive oil
1 brown onion, finely diced
3 garlic cloves, crushed
1 tsp cumin seeds
2 tsp paprika
Salt and pepper
250g beef mince
500g spinach, finely chopped
2 tbsp chopped parsley
⅓ cup pine nuts
Preheat oven to 180°C. Line a round pizza tray with baking paper.
Heat a large non-stick frying pan over low-medium heat and drizzle in 2 tbsp extra virgin olive oil. Add the onion, garlic, cumin seeds, paprika and season with salt and pepper. Sauté for two minutes until the onion has softened.
Add the beef mince to the pan and break it up with the back of a spoon. Stir to coat in the onion mixture and cook for about 5 minutes until browned all over.
Stir the spinach, parsley and pine nuts through the beef mixture. Remove from the heat, crumble in the feta and stir to combine.
Brush one sheet of fillo with melted butter, and drape it over the round pizza tray. Brush another sheet of fillo with butter and drape it over the top, buttered-side up, in the other direction so you have a criss-cross pattern. Repeat the pattern with two more sheets of buttered fillo, then scrunch up two more buttered sheets into a loose ball and place in the middle of the fillo.
Spoon the beef mixture on top of the scrunched up fillo, then place four more buttered and scrunched up pieces of fillo on top. Brush another sheet of fillo with butter and drape over the top, then fold all the sides in so everything is wrapped up in fillo. Top with one more buttered sheet of fillo to create a flat, even surface, ensuring all the sides are tucked in.
Sprinkle the sesame seeds over the top and place in the oven to bake for about 15 minutes or until golden and crispy all over.