30 min 24 servings
  • 240g baby spinach leaves, washed
  • 105g Lurpak® Unsalted Butter
  • 1 small onion, finely chopped
  • 60g ricotta cheese
  • 75g feta cheese, finely crumbled
  • 1 large egg, lightly beaten
  • Pinch of salt
  • ½ tsp oregano
  • 12 sheets of filo pastry
  • Black and white sesame seeds, mixed, for sprinkling


Start by adding your spinach to a large frying pan and cook over a medium to high heat until wilted. Allow the spinach to cool, then remove from the pan and squeeze out any liquid. Coarsely chop and leave to one side.

Melt 75g of the Lurpak® in the same pan, then add the chopped onion and cook until softened. Add the drained spinach back to the pan and cook for two more minutes, before transferring to a bowl to cool.

Stir the feta and ricotta into the spinach mixture, before mixing in the beaten egg. Season with salt and pepper to taste.

Preheat your oven to 175 degrees. Meanwhile, lay one filo sheet on a flat surface, melt your remaining 30g of Lurpak®, then brush the pastry with the melted butter.

Cut the filo sheet into four long strips then place one and a half teaspoons of the spinach mixture on the bottom of the first strip. Fold one bottom corner over the filling to make a triangle, then continue to fold over the filling until it’s encased. Repeat with the remaining filo, butter and filling. 

Transfer the parcels to a baking tin lined with baking parchment, brush them with a little melted butter and sprinkle with the sesame seeds. Bake for around 15 minutes until golden. Allow to cool for five minutes before serving.