Hortopita with Creamy Dill Sauce

Delicate filo pastry filled with fresh herbs, greens and cheese. The recipe hails from the Jewish community of Ioannina in the North of Greece, where cooks would forage wild greens for the filling, and lovingly make their own filo pastry. It can be served as one large dramatic pie, six spirals, or as several small triangles to serve with drinks. Once formed and filled, the hortopita can be frozen or chilled overnight, tightly covered with clingfilm. If someone is allergic to sesame, use