Feta and courgette phyllo hand pies

Preheat oven to 190°C. Line a large baking tray with baking paper.

Heat oil in a large frying pan, sauté onion and garlic until translucent.

Add spinach, stirring for 8 minutes.

Using a slotted spoon, transfer the mixture to a bowl and refrigerate until cool.

Use your hands to squeeze excess moisture from the spinach and return to the bowl.

Stir in feta, coriander, parsley, egg, salt and pepper.

Halve filo sheets to make 12 26 x 21cm rectangles.

Cover the filo with plastic wrap and a damp tea towel.

Place 1 piece of filo on a work surface.

Brush all over with butter.

Top with another piece and brush with butter.

Spoon a ¼ cup of filling in a rectangle shape about 3cm from the bottom edge and 5cm from each side.

Fold left side of filo over filling, then fold right side over.

Fold bottom edge over filling and roll up to enclose.

Brush with butter. Place, seam-side down, on baking tray.

Repeat to make 12 pies.

Sprinkle with sesame seeds.

Place in the fridge for 10 minutes and bake pies for 30 minutes.

Cool slightly before serving.