Beef & Fetta Filo Parcels

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and beef mince and cook for 4-5 minutes, breaking up with a wooden spoon, until browned. Add the carrot and cook for 3-4 minutes, or until softened. Add the Greek spice blend and cook for 1 minute. Add 1/2 of the baby spinach leaves, the fetta and the **salt (use suggested amount) and stir to combine. Remove from the heat.

Divide the filling into 7 portions. Lay 2 sheets of filo pastry flat on a chopping board and place 1 portion of the beef, spinach and fetta filling in the left-centre of the pastry sheet. Fold in the top and bottom edges, then roll into a parcel. Repeat with the remaining 12 sheets of filo and the filling (you should get 2 parcels for each adult and 1 parcel for each child).

Transfer the parcels to the oven tray lined with baking paper and brush with the melted butter. Sprinkle over a pinch of black sesame seeds and place in the oven to bake for 15-20 minutes, or until golden.

While the parcels are baking, dice the cucumber and tomato and transfer to a large bowl. Add 1 tbs of olive oil, the balsamic vinegar and the remaining baby spinach leaves. Toss to coat. TIP: Dress the salad just before serving to prevent soggy leaves.