Ingredients

• sunflower oil, for brushing

• 450g/1 lb minced lamb

• 1 onion, sliced

• 1 garlic clove, crushed

• 400g/14 oz can plum tomatoes

• 30ml/2 tbsp chopped fresh mint

• 5ml/1 tsp grated nutmeg

• 350g/12 oz young spinach leaves

• 275g/10 oz packet ready-made filo pastry

• 5ml/1 tsp sesame seeds

• salt and ground black pepper

Serves 4

Method:

1. Preheat the oven to 200C. Lightly oil a 22cm/8 1/2 in round spring form tin.

2. Fry the mince and onion without fat in a non-stick pan until golden. Add the garlic, tomatoes, mint and nutmeg and season with salt and pepper.

3. Bring to the boil, stirring from time to time. Simmer, stirring occasionally, until most of the liquid has evaporated.

4. Wash the spinach and remove any tough stalks, then cook in only the water clinging to the leaves for about 2 minutes, until just wilted.

5. Lightly brush each sheet of filo pastry with oil and lay in overlapping layers in the tin. leaving enough overhanging to wrap over the top.

6. Spoon in the meat and spinach, then wrap the pastry over to enclose, scrunching it slightly. Sprinkle with sesame seeds and bake for about 25-30 minutes, or until golden and crisp.

7. Serve hot, with salad or vegetables, as you wish.