Method

• To make the almond feta, measure all the ingredients into a high powered blender. Process until very smooth, adding a splash more water if necessary.
  
• Place the spinach in a large bowl with a pinch of salt and cover with cling film. Wilt in the microwave in 1 minute blasts until just cooked but still bright green. Transfer to a colander and squeeze out as much water as possible by pressing the spinach with the back of a spoon.
• Gently sauté the onions and garlic in a splash of oil, until softened.
• Place the spinach, onions, garlic, lemon zest, nutmeg and the almond feta in a large bowl and mix until well combined. Season well.
• Preheat oven to 180°C (Gas Mark 4, 350°F). On a clean work surface, lay out 4 sheets of filo in a long strip, overlapping the sheets by 1 inch to join them together with no gaps. Brush the whole length with olive oil and lay another 4 sheets on top in the same way. Brush with oil and continue in to layer the pastry until it has all been used.
• Spoon the spinach and feta filling along the length of the pastry strip as evenly as possible. Starting at one end, fold the pastry loosely over the filling and roll up into a loose sausage shape, to encase the filling completely. Don’t roll it up too tight or the pastry may split whilst cooking.
• Starting at one end of the sausage shape, curl the end around into a spiral shape, until you have a round, spiral pie.
• Brush the top and sides with olive oil and sprinkle over the sesame seeds. Slide the pie on to a lightly oiled baking sheet and transfer to the oven to bake for 40 minutes, or until golden and crispy.
• Serve hot, warm or cold, with a fresh salad and some extra lemon wedges.