- Preheat oven to 200°C. Line a baking tray with baking paper.
- Heat a large frying pan over high heat. Add baby spinach and a splash of water and cook for 1-2 minutes or until wilted. Allow spinach to cool slightly before squeezing out any excess moisture and roughly chopping.
- Mix spinach, mince, feta, fennel seeds and a pinch of salt together in a large bowl with clean hands.
- Spray four sheets of pastry with oil and layer on top of each other. Repeat to make four stacks.
- Divide mince mixture into four portions. Shape a portion into a log along the long edge of the pastry, leaving a 2cm border on all sides. Fold in the sides and roll up firmly. Cut roll into four smaller portions. Repeat with remaining mince mixture and filling.
- Transfer rolls to the baking tray, spray with oil and sprinkle over sesame seeds. Bake for 15-20 minutes or until pastry is golden and crisp and mince is cooked through.
- Meanwhile, heat olive oil in a large frying pan over medium heat. Add onion and cook for 3-4 minutes or until soft and translucent. Add garlic and cook for one minute or until fragrant. Add tomatoes and cook for 4-5 minutes or until thickened and reduced. Stir through brown sugar and balsamic vinegar.
Cooking Tip: If these are a hit with the family, consider doubling the recipe and freezing them before or after cooking.
Nutrition Tip: Flaky filo pastry is a great alternative to traditional puff pastry, due to its lower total and saturated fat content.