Spinach & Ricotta Rolls

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook onion and baby spinach leaves, stirring, until softened, 4-5 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Transfer to a large bowl and set aside to cool slightly, 5 minutes. • Once slightly cooled, add ricotta, Parmesan cheese and fine breadcrumbs and season with salt and pepper. Gently mix until combined.

• In a small bowl, whisk the egg. • On a flat surface, evenly stack 5 sheets of filo pastry with a drizzle of olive oil between each layer. Spoon ricotta mixture down the long side of the filo sheet, then roll the pastry over into a sausage shape. • Cut spinach and ricotta rolls into 4 even pieces. • Place rolls 3cm apart on the lined oven tray. Brush egg wash over top of rolls and sprinkle with mixed sesame seeds. • Bake until pastry is golden, 20-25 minutes.