Heat a little olive oil in a deep pan and cook the leeks until softened. Add the minced garlic and stir though for just 1 minute. Add the spinach and cook for a few minutes until wilted. Season with salt and pepper and turn off heat. Leave to cool.

In a large bowl, add the crumbled feta, cream cheese, parsley, mint and dill. Mix together then add the spinach, spring onions and egg. Mix everything together until well combined.

Take a 25cm/10-inch pie pan and brush the inside with melted butter.

Place a layer of filo pastry on a work surface, with the long side facing you. (Keep the remaining sheets covered with a damp cloth to avoid drying out). Brush with melted butter. Cover with a second sheet of pastry and brush again with melted butter.

Spread 4 spoonful’s of spinach filling over the top layer leaving a 1-inch boarder on both sides. Roll the pastry over the filling into a long tube. Place the filled roll seam side down into your prepared pie pan and roll it into a coil. Continue the process with the remaining pastry working from the first coil in the pan towards the outside until the pan is full.

Generously brush the top of pastry with melted butter and sprinkle sesame and nigella seeds on top.

Bake the spanakopita in preheated oven 190C/375F for about 45-60 minutes until it turns golden brown. When ready, remove from oven and let it cool for a few minutes before cutting into triangles.

Enjoy!