How to impress with an easy tasty recipe

Ingredients for a 32cm/12.5# perforated tart pan:
10 sheets Filo pastry
1 Kg spinach
400 grams Feta cheese
1 large egg
salt & pepper
melted butter
sesame seeds
Optional:
Depending on your preferences you can add fried onions, garlic both fresh or dry, thyme, dill and parsley.
Preparation:
I cooked the spinach and simply seasoned them with salt, pepper, garlic granules and a spoon of extra virgin olive oil.
To the spinach you will add 1 large egg for binding then the crumbled feta. Mix evenly.
Use 2 filo sheets per roll, fill your pastry horizontally with an even layer roughly 2cm/1" diameter, leaving about 2.5cm/1" from sides and 5cm/2" from bottom to keep filling from overflowing. Roll and set aside. Repeat for as many rolls required depending on the size of your baking dish.
Lay the rolls gently in spiral, seam down, overlapping the ends. Brush with melted butter and sprinkle with sesame seeds.
Bake in a ventilated oven on 190C/375F for 20 minutes. If you want to golden it more you can set your oven on Broil function at highest temperature for 2 minutes while you keep an eye on the pie as it can burn super quickly!
OPTIONAL: you can brush melted butter on the extremities of your filo sheets to seal them once you roll them. It is not strictly necessary and I prefer to cut some unnecessary calories.