Cook the spinach, either in a steamer on the hob, for 3-5 minutes until wilted. Drain into a fine-mesh sieve and leave to cool, then squeeze as much liquid out as possible – it may help to do this in two stages, coming back to have another go later. Once dry, finely chopthe spinach with a sharp knife.
Put the spinach in a mixing bowl and add the feta, springonions, dill, garlic granules and two of the eggs. Season with salt and pepper and beat together until evenly combined.
Preheat the oven to 220C/200C F/Gas 7. Line an approx. 30x22cm baking tray with baking paper.
Layer three filo pastry sheets on the lined tray and brush the top sheet generously with some melted butter. Spread the spinach mixture evenly on top, leaving a 2.5cm clear border around the edges of the pastry.
Place the remaining three filo pastry sheets over the spinach layer and carefully tuck the top sheets under the base sheets.
Brush the remaining butter all around the sides and edges but not the top of the pastry. Beat the remaining egg and generously brush it on top of the pastry, using a little on the edges too. Sprinkle the sesame seeds over and bake for around 22 minutes until deeply golden brown on top. Slice and serve either hot or cold.
Recipes and photographs taken from 'Persiana Made Easy' by Sabrina Ghayour, photography by Kris Kirkham (Mitchell Beazley, £28)
